Hello! The weather became much cooler in my neck of the woods this week and I was looking forward to making soup on a regular basis again... Wouldn't you know, as I am typing this, the weather forecast pops up and says it is going to be in the 90's this week!! Definitely not soup weather! Oh well, add this to your recipe box for use on a cool fall evening and enjoy!!
Lentil Nutrition Facts:
1.) Lentils contain high levels of proteins, including essential amino acids. They a major source of inexpensive protein in many parts of the world.
2.) Lentils also contain dietary fiber, folate, vitamin B1, and minerals.
3.) Lentils are one of the best vegetable sources of iron. This makes them important in a vegetarian diet, and useful for preventing iron deficiency.
Lentil & Chick Pea Soup
Servings: 12 cups
* 2 Tbsp olive oil
* 1 cup mirepoix (finely diced carrots, celery & onions)
* 4 cloves garlic, chopped
* 2 cups green lentils, rinsed
* 28 oz can of cut Roma tomatoes
* 1/4 cup tomato paste
* 64 oz vegetable stock
* 1 Tbsp basil
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/2 tsp cayenne pepper
* 2 cans garbanzo beans, rinsed & drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
* Hand-held or regular blender
1.) Pour olive oil into a heated stockpot on medium.
2.) Add mirepoix & garlic; cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, tomato paste, stock, and seasonings.
4.) Cook, covered, 30-35 min.
5.) Puree briefly w/ hand-held blender, to thicken (don't puree all the lentils).
6.) Stir in garbanzo beans and cilantro.
7.) Season to taste with salt.
8.) Simmer about 5 min on medium until heated through.
9.) Serve warm with Naan.
"Lentils are friendly—the Miss Congeniality of the bean world."
Have a great day and remember: Go Ahead & Indulge!