I am a huge fan of soup. Really. I love the texture, the amazing flavours and the fact that I can hide so many vegetables in the pot and my son has no idea! I am partial to soups that are a little bit thicker. For example – I really dig a thick potato soup or a robust bean or lentil. Speaking of lentils, I have a great recipe that I use that I’m going to share with you here.

 

 

 

If you’ve never tried lentils before and are hesitant to – don’t be. They are awesome and are a great addition to lots of dishes or amazing all on their own. I put them in salads, mix them in my rice dishes and they are a great thickening agent to use in stews and sauces.

 

But wait! Do you know what else I make? ……Ya, this one is pretty obvious. SOUP! I’ll get to the recipe in one second but for now, here are some fun facts about lentils:

 

 

• Lentils are a type of “pulse” which means they are the edible seeds of legumes
• Their history dates back approx. 20,000 years! You’re eating history people!
• They are an excellent source of protein and are a great source of fibre.
• They are full of nutrients too – 100g of lentils has the same amount of potassium as a large banana!
• They also come in a variety of colours including green and red and unlike beans require no pre-soaking before cooking

 

The ratio of dried lentils to liquid is about 3:1. You can use any kind of stock or water or a combination of the two. Let them simmer until they get tender and start to fall apart and you’re done! As always, for your body and the environment, try to use organic ingredients when possible.

 

 

Curried Red Lentil Soup

1-2 onions diced

3 cloves of garlic finely diced

1 tbsp of coconut or olive oil

3 cups of free range chicken stock (you can get this in the organic section of your grocery store)

3 cups of water

1 1/2 cups of red lentils

2 tsps of mild curry powder (or spicy if you like a little zing. I don’t.)

1 bay leaf

Sea salt and fresh black pepper to taste

 

Saute the onion in the oil until soft and tender. Add the garlic, curry and bay leaf and simmer for a few minutes more. Add the lentils and liquids and simmer until they are soft and falling apart, about 40 minutes. Enjoy! (Don’t eat the bay leaf!)

 

 

 

 

Did you try this soup? Did you loooove it? Tell me about it or how you use lentils here, on FB on my page staceygreenliving or on Twitter @staceygliving

 

High-five like you mean it,

Stacey

 

 

References: http://www.lentils.ca