November 26, 2010

Lentil Soup

Here's to an ultimate soul food to warm the holidays. Lentil soup is nutritious and wholesome and full of flavor. It is low in saturated fats and high in protein, iron and a good source in dietary fiber. It is great served with toasted crusty bread.

1 cup French lentils (packaged from Trader Joes)
1 small red onion, chopped finely
1 carrot, chopped finely
1 stalk celery, choped finely
2 cloves garlic, chopped
2-3 tsp. curry powder
1 tsp. cumin
1 tsp. thyme
3 cups organic chicken stock
1 Tbsp. olive oil
1 green scallion, sliced
1 lemon, cut into wedges
1. Heat oil in a large pot over medium heat. Add onion, carrot, celery and fry until onion is translucent, stirring to prevent sticking. Add garlic, cumin and thyme and fry for another 5 minutes. Stir in curry powder and fry for another minute, stir in stock (add more water/stock to thin to desired consistency)
2. Stir in curry powder, cumin and thyme and fry until fragrant. Add in the lentil and stock, salt and pepper to pot. Increase heat and bring to a boil, then simmer until lentils are tender. Season to taste with salt and pepper.
3.Serve warm with scallions onions, lemon wedges and crusty bread.
Printable Recipe

1 comment:

Anonymous said...

Dear, Mz. Tasty. This soup is indeed tasty. Thank you for this. I make it quite frequently now. I do add cauliflower and fresh Chopped green beans and tomatoes when on hand. (I even put in a Chopped green pepper today - was getting wilty.) As there were no tomatoes left in the fridge today, I used some apple cider vinegar. I prefer tangy tomatoes and/or apple cider vinegar to lemons - I don't know why but I do. Anyway, love this simple tasty soup. Cheers!