Lentil Soup

Lentil soup is a delicious hardy soup that takes about 10 minutes to put together if you have done some prep work ahead of time.  As mentioned earlier, I roast my hot peppers ahead of time and puree them with whole garlic in the blender and then I freeze them in ice cube trays to be used at my convenience.  Instead of my concoction you can use jalapeno peppers and fresh minced garlic.  IMG_0468If you don’t like hot spices then just omit the peppers, but remember you will miss a great source of heart healing phytochemicals!  I also keep some frozen chicken broth from previously boiled chicken around but you may also use purchased chicken broth.  I prefer the smaller green lentils as opposed to the brown lentils but you can use either one.  Unlike other beans, lentils do not require presoaking and extended cooking.   They are soft and ready to eat after one hour of cooking.  This soup is high in fiber and a good source of protein, high in antioxidants and phytochemicals and is a complete meal – especially when served with my homemade whole wheat popovers!

Ingredients For Lentil Soup

  • 2 cups green lentilsIMG_0194
  • 4-6 cups chicken broth
  • 2 tbsp. olive oil
  • 1 tsp salt
  • 1 tbsp onion powder
  • 1 large chopped onion
  • 1 tbsp. turmeric
  • 1 chopped jalapeño pepper
  • 6 minced cloves of garlic
  • 1 box frozen chopped spinach
  • 1 28 oz. canned of diced tomatoes with basil
  • 1 small can of tomato paste

Sauté chopped onion, minced garlic and jalapeño in a large soup pan in olive oil until the onion is translucent.  Add the rest of the ingredients and bring to a boil.  Then turn the heat down to low and simmer for about an hour.  You may need to add extra water if the soup is too dense for your liking. The soup is ready to eat when the lentils are soft.

 

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