Here is a recipe that is a favorite of mine. My father use to make this when I was younger (I am so young now so it was not that far off). This soup freezes well and there are so many variations. You can please a meat eater or vegetarians and still keep it healthy. Between Dan, myself and some family friends we cleaned up a double recipe in 3 days and Dan actually enjoyed it (without pig parts…again, no meat in this version).
Did you know?
. . . that if you love beans they will love your heart and bowels back? They are packed with soluble and insoluble fiber that sucks up gunk as it moves though your body and keeps all of your pipes clean. Lentils also help stabilize blood sugar levels and gives a slow burn while keeping you feeling full. Lastly, lentils are high in iron, incidentally so is red meat, which is also high in cholesterol (the same gunk you are trying to remove by eating more fiber rich foods).
So folks, pair this soup with the antioxidant rich tomatoes (processed tomatoes are more concentrated in antioxidants than fresh) and you have a crowd pleasing, super food cocktail!
This recipe will make 4 lbs of soup and is just the basic mix
- 1 cup onion, chopped
- 1 cup carrots, chopped
- ½ cup celery, chopped
- 5 cloves garlic, chopped
- 1 cup lentils, dry (I love to use French lentils as they stay firm but green lentils work well)
- 1 quart broth
- 1 T Olive oil
- 1 tsp oregano
- 1 tsp thyme
- 1 bay leaf (dad’s secret ingredient..maybe)
If you are feelin’ funky add:
- 1 small can of tomato sauce & 1 14 oz can of diced tomato (my favorite addition, just like dad’s recipe)
- sun dried tomatoes
- rice / quinoa / kamut / spelt berries
- spinach / kale / swiss chard
- sliced kielbasa or sausage (try to be aware of the sodium content)
- ham (did you know that pigs are as smart as dogs? www.rps.psu.edu/probing/pigs.html )
- red pepper flakes
- dash of cayenne
- tofu sausage
Saute the veggies over medium heat with olive oil for about 8 minutes adding the garlic for the last minute. Add the remaining ingredients, cover and simmer until the lentils are tender, about 20 minutes.
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