After a whirlwind of a December and a slow (and cough-ey) start to January, I made lentil soup today and surprised myself at it's deliciousness. It was an off-the-cuff kind of thing which is why I didn't expect much. Plus, it's me.
Ah, lentils. They're packed with fibre (16 grams per cup), have tons of protein (18 grams per cup), they take relatively little time to cook, and are a great source of b-vitamins and minerals. Delicious, nutritious, filling, and versatile, I hope you enjoy this as much as I did!
1.5 cups green lentils (not yet cooked)
1.5 cups organic vegetable broth
2 medium-sized carrots
3 cloves garlic
2 tbsp minced ginger
2 tbsp olive oil
1 tbsp fresh thyme
1 tsp allspice
1 tsp cinnamon
1 tsp sea salt
1 tsp ground pepper
1/2 tsp cumin
Boil lentils until soft (about 25 minutes). Drain off water except for about 1/2 inch in the pot. Coarsely chop onion, carrot, ginger, and garlic and sautee in olive oil until soft (about 10 minutes). Add this mixture to the lentils along with broth and the herbs and spices. Bring to a boil. Reduce heat and simmer for 45 minutes. Puree in a blender or use my favourite kitchen buddy, an immersion blender, until relatively smooth but still a bit hearty.