Lentil Soup Recipe
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Winter makes me want to cook soups or stews and have hot foods. Try this delicious lentil soup recipe.
Lentil Soup by Norene Gilletz
This recipe yields 8-10 servings ( if that's too much for you freeze half of it for another meal.)
It freezes well for up to 4 months. I changed the recipe a little bit from the original recipe.
Lentils are high in fibre, and protein and low in calories and fat. Lentils have B vitamins and potassium. Enjoy this tasty soup!
2 cups dried red lentils
2/3 cup rice (basmati or long-grain)
2 Tbsp Olive Oil
2 large onions, chopped
2 Cloves garlic (about 2tsp minced)
12 cups of chicken or vegetable broth plus 2 cups of water
1 TBsp of ground cumin
1 tsp salt ( to taste)
1/2 tsp freshly ground black pepper
1 TBsp lemon juice (preferably fresh)
1/4 cup minced fresh parsley or 1 Tbsp dried
1) Rinse the lentils and rice in a strainer. Drain well and set aside.
2) Heat the oil in a large soup pot on medium heat. Add the onions and garlic, sauté until golden, about 5 minutes. Add the broth and water, cumin, lentils and rice. Bring to a boil. Reduce heat, cover partially and simmer for 20-25minutes, stirring occasionally. Add the salt and pepper, lemon juice, and parsley. If too thick, thin with a little water.
3)Add broth to the pot and bring to a gentle boil. Cover pot from heat and let soup cool slightly.
4) Using either a canister blender or stick blender, puree soup until completely smooth.
5)Return soup to pot and rehear on medium. Stir in 35% cream, if using. Season to taste with salt and pepper.
Enjoy as a great starter to a dinner, a light lunch or even a healthy snack.
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