Lately I've been trying out some new recipes on my dear family, both to add a bit of variety to our meals and save money, and the bean recipe exchange on Homestead Revival has motivated me to post one of my favorites. Beans are winners for both nutrition and cost, and I recently served my Healthy Red Lentil Soup for a big Sunday lunch with extended family. This recipe is easy, cheap, and healthy, and with bread and salad you have a filling and complete meal!
Healthy Red Lentil Soup
adapted from a recipe I got from a Middle Eastern market
1 cup red lentils1 onion
1 potato
1 carrot (I sometimes use two)
7 cups chicken or vegetable broth (more as needed, and you can use just water)
1 1/2 tsp salt
parsley (for garnish)
Dice vegetables and put in a large soup pot with broth, lentils, and salt. Bring to a boil and simmer for 30-35 minutes until everything is softened. Let cool slightly and puree everything together in a blender or food processor for a smooth consistency. Garnish with parsley, if you'd like.
This is great - I just picked up some red lentils at my friends Organic Farm and needed an idea for them. I'm finding that lentils are a good introduction for young cooks (my 8 year old, specifically). This is similar to a split pea recipe she makes, so I think she'll like giving this a try. Thanks for linking up on the Bean Exchange!
ReplyDeleteThanks and I hope you enjoy it! It's also good for picky children because everything is blended together. ;)
ReplyDeleteSounds great. We did lentil soup last week. I posted a lentil recipe about 2 weeks ago that I made from Prevention magazine - it was really good I thought. Lots of flavor.
ReplyDeleteOne of my stand bys is throw a bag of dry black beans in crockpot. Add 4 cups of water and a 16 oz jar of salsa. Cook on high 5-6 hours. They turn out smoky and flavorful, and there are so many things you can do with black beans! Last time I made it we served with brown rice on homemade whole wheat tortillas with sour cream and avocado. Yum!
I'll take a look at that! Good ideas on the black beans, too!
ReplyDeleteThis is delicious! I steam sauteed the onion and carrot with some chopped celery before adding the lentils, potato (2 instead of 1) and broth. I also added cracked black pepper and some herbs instead of the salt. Cooked as directed and whirred with my immersion blender, this made a wonderfully satisfying soup for a winter's evening. Thanks for sharing!
ReplyDeleteGlad you enjoyed it, and I'll have to try your adjustments!
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