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| Lentil soup warms the soul! |
lentil |ˈlent(ə)l|
noun
. . . a high-protein pulse (legume) that is dried and then soaked and cooked before eating. There are several varieties of lentils, including green ones and smaller orange ones, which are typically sold split.
-Oxford American Dictionary
This special lentil soup recipe that I am about to share with you today is a product of trial and error, simmered with a lot of nutrition and love. I guarantee, once you try this savory soup, you will be hooked—just like us! I make this soup about 4-6 times a month. It's so easy; you can throw everything in the crock pot before you go to work and let it simmer while you're away. Perfect!
Not only is this soup delicious and simple to make, it's good for you—bonus! According to one doctor who makes house calls every day during the week via the TV, Dr. Oz,
red Lentils are one of the best anti-aging superfoods.
Dr. Oz as well as many other nutritionists would agree that these protein-rich legumes are especially great because they’re
loaded with fiber. Only one cup (about 18 g of fiber) of lentils provides about three-quarters of your daily
recommendation of fiber and this soup has two cups so you're good to go.
The popular doc also pointed out that red lentils are used to manage weight. This
little legume is a low-fat protein, which is a good alternative to meat. So if you don't eat meat or rarely eat it like me, it's a good way to get protein into your diet. When I'm feeling as if I need to ramp up my protein intake, I'll simply boil lentils in water with lemon and eat them as a tasty side dish.
Lentils have also been know to be a good energy booster. Now who doesn't want a little more energy in their lives. I know I do—every day. Dr Oz says that if your kids eat
broccoli, they’ll eat lentils, which from my experience, my daughter loves lentils and will devour a warm bowl of this soup, yet she will only eat broccoli if there's a sweet deal at the end of the meal. Oh well, pick your battles—right?
Enjoy my homemade lentil soup that was inspired by a greek lentil soup recipe I found in the
Splendid Soups & Spectacular Sides magazine.
My Family's Lentil Soup
Ingredients:
1 tablespoon garlic, chopped
1/2 cup red or sweet onion
1/3 cup plus 1 tablespoon extra virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2 cups tomatoes, chopped fine (fresh or canned)
1/4 cup rice
2 cups or a few large handfuls of spinach or kale, chopped
2 cups lentils (red, brown, green or variety)
Spices:
1 teaspoon dried basil (in the summer when basil is abundant, I will use fresh!)
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 - 1 teaspoon kosher salt (to taste)
Cover lentils with water and
soak for about half an hour, drain and set aside.
Saute onion and garlic in oil in 1 tablespoon oil in a large pot over medium-high heat until soft.
Add lentils and about 6 cups water. Bring to boil, reduce to simmer. Add ingredients (except rice) and spices to taste. Cook 30 minutes. Add rice and then cook another 30 minutes or until done. Stir occasionally and add water as desired. I like the consistency to be more stew-like than soupy, but you can add water as you go. I don't like mushy lentils, but you may want to cook them longer—it's up to you!
Now for the magic ingredient: Take the soup off the burner and stir in your greens! It not only adds a burst of color to your dish, it makes this soup even healthier. Now enjoy!
Hint: Don't drain or strain the tomatoes, whether they are fresh, canned or preserved, remember to use the juices that come with it.
