2.19.2009

Lentil Soup

I apologize for the severe lack of posting this week. We have been busy, but it has been a week full of joy and God's blessings. :) I hope to put up a proper post tomorrow or Saturday, but until then, this easy, yummy recipe will have to do.

Lentil Soup (6-8 servings)

1/2 lb (1/2 a bag) dry lentils
5 cups water
5 cups beef bouillon
1/4 teaspoon cayenne pepper
1 1/2 teaspoon ground cumin
garlic salt, to taste - optional
2 teaspoons canola or olive oil

1/2 cup uncooked brown rice
1 large white onion
8oz tomato sauce
1lb bag frozen sliced carrots or 1lb fresh carrots, sliced
1 cup skim milk, reserved

In mid-size pot, combine first 7 ingredients (lentils-olive oil). Bring ingredients to a steady simmer and allow to simmer 15-20 minutes or until lentils have approximately doubled in size and are beginning to soften. In blender or food processor, puree 2 cups of the lentil mixture until relatively smooth. Return pureed mixture to pot. Add brown rice, onion, tomato sauce and carrots. Reduce to low-med heat and continue cooking another 30-60 minutes, stirring occasionally, or until rice appears to be cooked. Remove from heat and allow to cool for a while. Mix in milk once soup is no longer heavily steaming. Serve warm with pita bread or topped with sour cream.

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