Thursday, September 27, 2012

recipe: red lentil soup

images + recipe via bldg25

Welcoming Fall and the cooler weather, all I've been craving lately is soup. Split pea, carrot, lentil, broccoli cheddar, you name it. This dish is the perfect hearty and healthy recipe to bring on October with... And my favorite part about making soup? It's eaaazy.

  • 1 cup uncooked red lentils
  • 1/2 cup cooked brown rice
  • 1 quart low sodium organic chicken, or vegetable broth
  • 2 cups water
  • 2 medium carrots, cut up
  • 2 organic celery stalks, cut up
  • 1 cup organic baby kale
  • 1 cup organic baby spinach
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • sea salt and fresh ground pepper to taste
  1. In a medium pot, bring water and broth to boil. Add in lentils, reduce to medium heat, and cover until beans soften and being to blend with the liquid (about 15-20 minutes). Add in more broth if/as necessary.
  2. Meanwhile, sauté carrots and celery with olive oil in medium saucepan over medium heat for 5-10 minutes or until lightly softened. Add in spinach and kale, with a little bit of the broth until the greens are wilted.
  3. Once lentils are fully cooked, transfer sautéed vegetables to the pot and reduce heat to low. Add in cooked brown rice, garlic powder, sea salt and pepper--and you're done!
Addition of onions, chorizo, chicken.