A quick, and hearty Soup that everyone is sure to love. If you want to add Meat, feel free. Lentils are very inexpensive and so healthy; high in fiber, low in calories, fat and cholesterol free, and a great vegetarian protein. There is no soaking involved, and cook quickly. I’m sure there are a bazillion recipes for Lentil Soup. Here is my version:
INGREDIENTS: Yields 4 servings
2-3 TBSP Olive Oil
1/2 cup Onion, chopped
1/4 cup Celery, chopped
1 large Carrot, chopped (about 1 cup)
1 clove Garlic
¼” Fresh Ginger root, minced
2 TBSP Tomato Paste
1 tsp Salt
¼ cup Water
1 ½ cups Dried Lentils, rinsed and sorted
1 large Tomato, peeled and seeded
2 cans chicken broth (or veggie broth)
¼ tsp dried Coriander
¼ tsp dried Cumin
1/8 tsp Thyme
Black Pepper to taste
1 cup Potato, chunked (I don’t peel them)
OPTIONAL: When serving, you can give everyone a slice of fresh Lemon to squeeze on their soup.
Drizzle Olive Oil in the bottom of a 4-quart pot. Place Onion, Celery, Carrot, Garlic, Ginger Root, Tomato Paste, Salt, and Water in the pan and sauté for about 5 minutes.
Meanwhile, cut through the skin of a large fresh Tomato in quarters. (No need to cut into the fruit, just pierce the skin. Remove the core. Place upside down on a paper plate and microwave on high for 90 seconds. Let cool a bit, and then peel the skin right off. Discard the skin and seeds.
Add the drained Lentils, Tomato, and Broth to the pot. Bring to a simmer and add the seasonings.
Simmer covered for 20 minutes. While simmering, if it looks like it needs a little more liquid, go ahead and add a little more Broth. Add chunked Potatoes, cover, and cook until tender, another 12-15 min. If you want to, you can use a potato masher and squish up some of the Lentils. -OR- put a little of the soup in an electric food chopper and then add back to the pan.
Serve with a loaf of homemade Bread and a slice of Lemon. You could also serve with Rice or Pita Bread.
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By Tika for CHEW WANNA EAT? © 2020