|Despite my lack of photographic skills, this soup is full of beautiful colors|
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.
It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!
My Lentil Soup
Doubles well, but needs very large pot
|There are about 20 kinds of Lentils! This recipe uses the standard |
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.
1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots1 spoon garlic (about 3 cloves)
2 1/2 cups sorted and rinsed lentils (1 1# bag)
1 (14 oz) can diced tomatoes1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)
1 tsp dry mustard*1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.
Freezes very well. This is a great recipe to double and freeze half for later.
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.
*In place of mustard & ginger, a seasoning like Mrs. Dash may be used