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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food. Ingredients:
6 cups chicken stock (or water) |
1 cup onion (chopped) |
2 garlic cloves (finely minced) |
1 cup carrot (chopped) |
1 1/4 cups red lentils (rinsed) |
1 tablespoon dried parsley |
1 bay leaf |
1 1/2 teaspoons cumin |
1/4 teaspoon thyme |
1 teaspoon salt (to taste) |
1/4 teaspoon pepper |
1 lemon, cut in wedges |
Directions:
1. In a large saucepan, over high heat, bring stock to boil.
2. Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
3. Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
4. Discard bay leaf.
5. Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
6. Return to saucepan. Simmer for 5 minutes.
7. Adjust seasonings.
8. Squeeze lemon juice into individual servings.
9. Freezes well. (244 calories per 1 1/2 cup of soup).
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