Not feeling well today and inspired by a new (fabulous I might add) cookbook I received as a gift I made this simply perfect soup.
I should say that this is my first attempt at using lentils in a recipe. My mom is a HUGE lentil soup fan and, although, as a child I hated the stuff I’m in LOVE now! The soup was super simple, super good, and SUPER healthy for you! Plus lentils are so cheap and easy to store. You really can’t beat them
Now if I can only get the toddler and the husband to as least TRY IT, I’d be golden. Why is it people immediately think lentils are “yucky”?
Anyway, I did want to mention a strategy I used in this recipe. I’ve learned from experimenting that most recipe calling for bacon can easily be lightened up by using a bit of real bacon bits instead. One tablespoon provides a hint of the bacon flavor without all that added fat. This is how I get my bacon fix in omelets. It works like a charm!
- Small sweet onion chopped
- 3 cloves of garlic mined
- About 1 cup fresh carrots sliced
- 2 tbsp (14g) real bacon bits
- 2 tbsp tomato paste
- 1 cup (128g) dry lentils rinsed
- ½ tsp dried thyme
- 5 cups chicken or vegetable broth (or a mixture of both)
- Non-stick cooking spray
Spray a medium pot with non-stick cooking spray and warm over medium heat. Add the onion and garlic cooking for a few minutes until tender.
Stir in the carrots and bacon bits.
Continue to cook, adding the tomato paste. Stir and coat all the veggies with the paste.
Add and stir in the lentil, thyme and broth.
Bring to a boil, stirring occasionally then reduce to a simmer. Continue to simmer for about an hour.
Serve! Recipe makes 5 bowls as pictured (2 ladlefuls).
|Servings||Amt per Serving|
|5||about 2 ladlefuls|
|150||1g||10g||old: 2||new: 3|