My craving for lentil soup has grown for days. All I need to do now is make time for preparing the recipe listed below. I would like to cook more meals from scratch perhaps the more I cook in this way the more it will become more of a habit for me. The way I feel now is perhaps one of the main reasons that processed food appeals to most and fast food is booming business. It is early now. I’m going back to bed. However later, I’m going to the grocery store for my missing items needed to make my lentil soup. I will let you know how it tuns out.
Lentils are high in protein, healthy and very cheap.
Recipe courtesy of the About.com http://vegetarian.about.com/od/soupsstewsandchili/r/lentilsoup.htm
1 tsp vegetable oil
1 onion, diced
1 carrot sliced
4 cups vegetable broth
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
1 tbsp lemon juice
In a large pot, saute the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.
Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.
Tonight I finally went for it. Making this recipe was a very simple process. My soup is in the simmering phase. The aromas in here are fantastic. As for the recipe itself I have a few complaints. Basic instructions were missing. Like heat settings, size of the onion and perhaps the type of onion. It says to reduce heat to a simmer without ever using the word boil.
On a scale of 1-to-5 I rate this recipe a 4. One of my tasters said it needs something extra. I will give it a few more tries adding my own special touches (like tomatoes). As for my son: Durrell tested, Durrell approved (No!)