Lentil Soup

Lentils, in my opinion, should be a staple in your dietary menu. And because there are so many different types of lentils (red, green, brown, yellow, black, and even, speckled, just to name a few), all with different tastes and cooking qualities, it really isn’t difficult to keep things interesting. Lentils are delicious served alone, combined with rice, or incorporated into soups. They are a wonderful source of protein, essential amino acids, dietary fiber,vitamin B1, and iron.

I began serving my children lentils from a very young age. And I am very pleased that they both enjoy consuming those lovely, small disks of goodness! The following recipe is a tried and true family favorite, and whips together quickly for a weekday dinner. Be sure to make some extra servings for lunch. The flavors blend together overnight, leaving you with an even more intense flavor. Yum!

1 c. lentils (you can mix different types, adding some red and green, etc.)

1/2 onion, finely chopped

4 cloves garlic, peeled and left whole

2 md. carrots, chopped into small pieces

2 bay leaves

1 Tbl. cumin (add more or less to your liking)

salt, freshly ground pepper to taste

1 c. greens; spinach, kale, etc. (optional)

8-10 c. water

1 c. chicken stock

olive oil for cooking

Sauté the onion, carrot, and garlic in some olive oil on medium. Add the cumin; cook for 5 minutes. Add salt, pepper, and lentils; allow to coat with oil for about 1 minute. Add the bay leaves, chicken stock, and water. (Depending on how much liquid you want left in your soup once it’s done, add more or less water accordingly. You can always add more at the end if there’s not enough.) Bring to a rolling boil, then cover and turn down the heat to low. Allow to cook for about 45 minutes. Towards the last 10-15 minutes of cooking, add your greens if you choose. Taste and adjust seasonings. Serve with some nice, crusty bread.

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1 Comment

  1. TDB Homemade: Chicken Stock « Two Dancing Buckeyes

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