Thursday, October 3, 2013

Favourite Lentil Soup

I like to make a large pot of soup every week

This recipe comes from the Canadian Chatelaine magazine - February 2001 issue.

This nutritious low calorie, soup can be made in big batches and frozen.   Soup is hearty without being heavy and can be ready in about 30 minutes.

1/2 lb Red Lentils (about 1 1/2 cups)
5 cups of Chicken / vegetable stock or water
1/2 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1 bay leaf
3 medium size carrots
1 small sweet red pepper
1 green onion, thinly sliced
2 tbsp chopped fresh coriander
1 - 2 tbsp freshly squeezed lemon juice
1/4 tsp black pepper

In large pot set over high heat, bring lentils and stock to a boil.  Skim off froth.  Stir in chopped onion, garlic, seasonings and bay leaf.  Reduce heat to medium-low.  Simmer, covered.  Dice carrots and red pepper.  Stir into soup.  Continue simmering, covered, until carrots are very tender, about 15 minutes.  Lentils in soulp will need a total of about 20 minutes to cook.  Stir in green onion, coriander, lemon juice and pepper.  Remove bay leaf.  Serve immediately or refigerate covered, up to 3 days or freeze.

Enjoy !

1 comment:

  1. hi janet,
    the soup looks good!!! thanks for the recipe!
    have a nice week,


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