LENTIL SOUP The great thing about lentils is that they cook so much faster than other beans, because they are small. You can add ham cubes to this soup too!
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1 teaspoon Extra Virgin olive oil (OPTIONAL)
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1 cup finely chopped onion
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1/2 cup finely chopped carrot or 1/2 cup matchstick carrots
1/2 cup finely chopped celery
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2 teaspoons salt or 1-2 Tbsp. chicken bouillon paste OPTIONAL, ALWAYS TASTE BEFORE SALTING!
1 pound lentils, rinsed
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1 cup peeled and chopped tomatoes or 2 can chopped tomatoes
2 quarts water
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1/2 teaspoon freshly ground coriander OPTIONAL
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1/2 teaspoon freshly ground toasted cumin OPTIONAL
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1/2 teaspoon freshly ground grains of paradise OPTIONAL
EASY OPTION: Replace the carrots, celery, onion with a frozen multi-veg mix that includes onion, red/green peppers, and celery. Most grocery stores carry these. Makes the recipe very fast to prepare.
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
OPTION: Using a stick blender, puree to your preferred consistency.
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