So I thought it might be fun to bring back some of that chemistry/cooking bit that I had on here a while ago. Up today is a great bowl of Red Lentil Soup!
The good news? It's dairy-free, egg-free, and completely vegan. Delish when it's chilly out or any time of day really.
Well, maybe not at breakfast.
Don't know too many who are into the breakfast soups. Then again, if soup for breakfast is your thing, good on you, mate!
Anyway, back to the recipe. This happened as an experiment in making lentils for dinner. But as with most failed experiments, something awesome always happens!
Here's the recipe.
Red Lentil Soup
Serves: four small bowls or two large bowls
3/4 cup dried red lentils
2 and 1/4 cups water
1 medium carrot, peeled and chopped
1/4 onion, peeled and chopped
3 sprigs fresh thyme
1 bay leaf
1 dried whole clove
2 and 1/2 teaspoons sea salt
1 tsp cracked pepper
Rinse the lentils under cool water, taking out any stones you see.
Add them immediately to the pot. Add the water, carrot, onion, thyme, bay leaf, clove, salt and pepper. Heat to a rolling boil, then reduce heat to a simmer on low for 45 minutes, stirring occasionally.
The lentils and carrot pieces should be soft and easy to crush with a spoon.
Remove the clove and the bay leaf.
Puree the entire pot with an immersion blender, or if you don't have one, a food processor, until smooth and a rich reddish-orange color. (Add more water if you would like the soup thinner.)
Suggestion: Serve with whole grain bread slices brushed with olive oil and lightly toasted for some fun dippers.
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| Trust me when I say that this soup is heavenly to smell too. |
And there you have it! Easy and so healthy for you. Plus, it has the stamp of approval from Mr. K.
Enjoy, or as they say in France, bon appétit!
Until next time!
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