My soups are filled with lots of vegetables and a legume or grain, so it has the main elements a healthy meal. Spices help make food more digestible and give it an appealing zest. This lentil soup is filled with spices and very nutritious. It has a gourmet flavor for company but the kids still like it.
Ingredients:
- 2 cups lentils, rinsed and checked for any debris
- 8-10 cups of water
- 2 tsp. cumin
- 1 tsp. each of paprika, turmeric, coriander
- 1/2 tsp. each of thyme, black pepper and fennel
- 1/4 to 1/2 tsp. cayenne pepper, depending on desired level of heat
- 2 bay leaves
- 1 T salt
- 3-4 T each of tamari and wine
- 2 T each freshly chopped parsley and cilantro
- 1 onion finely chopped
- 3/4 T chopped garlic
- 4 cups assorted chopped vegetables like carrots, celery, zucchini, turnip, rutabaga, daikon
- 1 T extra virgin olive oil
- Sauté onion in olive oil in large stock pot until softened and aromatic.
- Add the garlic and sauté for another minute. Add the rest of the vegetables, dry spices and lentils and stir to combine.
- Add the water, bring to a boil and turn the flame down to a simmer.
- Simmer for an hour or so, check that the vegetables and lentils are soft, stirring occasionally.
- When the vegetables and lentils are a soft, add the remaining ingredients and cook another 15 minutes. Taste to check for salt and spice and adjust accordingly.
Lisa
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