Sunday, March 7, 2010

Lentil Soup

Here is what we made for lunch today. The recipe actually calls for split peas, but I only had lentils so I used them instead. Since beans are my carbohydrate source, 'm trying to find ways to enjoy them. The soup was very good!

Here is the recipe:

6 cups vegetable broth or 6 cups water and 3 cubes Vegetable Bouillon (McCormick)

2 cups dried green split peas, rinsed

1 medium onion, chopped

1 cup chopped carrots

2 celery ribs with leaves, chopped

2 garlic cloves, minced

1/2 tsp dried basil

1/2 tsp dried marjoram

1/4 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 tbl shredded carrots

In a large saucepan, combine the first nine ingredients; bring to aboil. Reduce heat; cover and simmer for 1 hour or until peas aretender, stiring occasionally. Add salt and pepper; simmer 10 minuteslonger. Cool slightly. In small batches, puree soup in a blender;return to the pan. Heat for 5 minutes. Garnish with shreded carrots.Yield: 7 servings.

Number of Servings: 7

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