Lentils are healthy, meaty-tasting, and
cook a lot faster than their leguminous cousins, beans. Therefore, they
are perfect when it comes to making a filling and flavorsome vegetarian
soup, especially when mixed with aromatic veggies such as celery,
carrot, and onions, plus tomatoes and spinach for that extra kick of
flavor and vitamins.
Lentil Soup (Serves 6)
Ingredients
• 1 tbsp olive oil
• 1 medium celery stalk, small dice
• 1 medium carrot, peeled and small dice
• 1/2 medium yellow onion, small dice
• 3 medium garlic cloves, minced
• Salt
• Freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes with their juices
• 1 1/4 cups lentils (any color except red), rinsed
• 1 bay leaf
• 1/4 tsp finely chopped fresh thyme leaves
• 1 tsp red wine vinegar or sherry vinegar
• 2 ounces spinach leaves (about 1/2 a bunch)
Method
1. Heat the oil in a large saucepan over a medium heat until shimmering,
about 3 minutes. Add the carrot, celery, and onion, and cook, stirring
occasionally, until the veggies have softened, roughly 10 minutes. Stir
in the garlic and cook until fragrant, about 1 minute. Season with some
general pinches of salt and pepper.
2. Add the broth, tomatoes (with their juices), lentils, bay leaf, and
thyme and mix to combine. Cover the pot and bring to the simmer, roughly
15 minutes. Once simmering, reduce to a low heat and continue to
simmer, covered, until the lentils and vegetables have become soft,
about 15 minutes.
3. Taste and season with some more salt and pepper, then stir in the
vinegar. Add the spinach and stir until wilted. If you prefer a creamier
texture, purée half the soup in a blender and add it back to the pot.
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