Рецепт Lentil Soup
Lentil Soup
Hello Monday and HELLO March! You certainly are coming in like a lion…
I don’t have that much time this morning because I did a quick yoga DVD this morning. (YogaWorks Body Slim…has anyone done it?)
So I am getting right to the recipe….I have had a package of dried lentils sitting in my pantry for a couple of weeks now. I wasn’t really sure what I should do with it, so I just let it sit there. I have been trying to eat more beans because I haven’t been eating meat, so when I went to make some hummus, I saw I didn’t have any chickpeas, just the lentils. Since it was cold and snowy I decided to make soup. I based it on what was on the back of the bag, minus the meat.
I sauteed the veges (onions, garlic, carrots) in extra virgin olive oil in a little frying pan. After the onions were translucent, I threw it in with the lentils.
Meatless Lentil Soup
Ingredients:
- 1 pound dry Lentils, rinsed
- 2 tsp Extra Virgin Olive Oil
- 1 small onion chopped
- 2 cloves garlic, minced
- 2 cups low sodium chicken or vegetable stock
- 8 cups water
- 1 small can tomato paste
- salt, pepper, cumin, parsley to taste
In a medium frying pa saute the garlic, onions and carrots. Meanwhile boil lentils in about 8 cups of water. When tender/translucent (the onion) add it into the lentils. Add chicken or vegetable stock and tomato paste. Add salt, pepper, cumin and parsley to taste. Bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is thick.
This soup is perfect as a main course or a side dish and is filled with not only flavor but protein as well! What is your favorite soup??
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beans,
soup,
vegetables