Mediterranean Red Lentil Soup
Red lentils make a fantastic soup that is highly nutritious. This recipe has zero fat and is simple to throw together. You will save money, time, and energy with this large batch and have food on hand to get you through your busy week. Just store it in 2 cup servings in the freezer.
The beautiful bright orange colour magically changes to green as the the lentils are cooked.
Rinse the lentils thoroughly in a rice strainer to remove any debris. The water will be a bit scummy, so you want to keep washing until it is fairly clear. At this point you will notice a sharp bitter smell. Do not fret, there is no hint of this after cooking. Just a wonderful buttery flavour that will warm your innards.
I recommend using an immersion blender to cream the soup once it is cooked. In this case you can keep the onions fairly large, and the garlic whole. When the soup is done just blend it right in the pot. Otherwise if you like a chunky soup skip the blending, but mince your garlic and dice the onions first.
Add all of the following ingredients except for the salt to a large stock pot.
The Ingredients
- 5 cups red lentils, thoroughly rinsed
- 22 cups cold water
- 4 vegetable boullion cubes
- 3 stalks celery with leaves, chopped
- 2 medium carrots, chopped
- 2 medium onions, chopped in large chunks
- 4 to 5 large whole cloves garlic
- 2 inch piece of fresh ginger, peeled and grated
- 1 tbsp. tumeric
- 1 tsp. ground cumin seed
- 2 tsp. ground coriander seed
- 1/2 tsp. cayenne pepper
- 1 tsp. salt, or to taste
With the lid on, bring the mixture to a boil, then stir, replace the lid, and simmer for about thirty minutes or until the vegetable are tender and the lentils have broken down. Add salt and adjust your seasonings. Blend being careful not to burn yourself. Store in 2 cup microwaveable containers in the freezer. Makes about fourteen servings.
About Legumes
Legumes are the perfect food if you are on a budget. They are extremely low cost, and at the same time healthy. Since they are high in protein, low in fat, and have zero cholesterol, they make an excellant substitute for meat. They are also high in folate, magnesium, iron, and potassium.For further information please see How to Cook Legumes
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