Friday, January 24, 2014

Lentil soup

My kids liked it the first night but wouldn't really eat the leftovers.  It was good, it needed some sausage or something in it.

Lentil Stew
Serves 3
Calories: 345 per serving      
Fiber 13.2g
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon extra virgin olive oil 

2 cloves garlic, chopped
2 onions, chopped
2 celery stalks, diced
1 carrot, sliced
1 sweet potato, cubed
1 tablespoon low sodium soy sauce or Bragg’s 5 cups vegetable broth
3 tomatoes, diced
1/2 cups brown lentils
5 cups water
Combine all seasonings in a small bowl. Heat the oil in a large soup pot over medium heat; add garlic, onion, celery, carrot, and potato. Stir in half the seasoning mixture and soy sauce. Cook, stirring frequently, for 7 minutes. Add 5 cups of water, the broth, tomatoes, and lentils. Bring to boil then reduce the heat and simmer covered for 30 minutes. Add remaining seasoning mixture, and cook for 20 min longer or until lentils are soft. 

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