NO TRADING MOOD #LENTIL SOUP

It is said that these healthy legumes (lentils) date back to Bible days where Jacob traded same to Esau for his birthright. For thousands of years, lentils have graced many  Mediterranean, Asian, African and other tables. This was music to my ears.

As I washed my tiny beans I smiled knowing what was in store.  I’ve consumed lentils many times. I like the fact that they are very satisfying and will not spike the glucose level within my body. I used the brown lentils I had on hand.

These super-foods are of a variety of hues such yellow, green, black, orange and brown. Based on research, lentils are some of the healthiest foods around as they are loaded with nutrients such as cholesterol-lowering fibers, protein, vitamins including B12, folate and others.

Lentils cook relatively quick and easy and is able to absorb flavors and seasonings. And, with that on my mind, I sautéed  in a drizzle of olive oil root vegetables like:

  • diced carrots
  • diced celery
  • finely chopped onions
  • garlic
  • bell pepper
    SAUTEED ROOT VEGGIES FOR LENTIL SOUP
    SAUTEED ROOT VEGGIES FOR LENTIL SOUP

    This was seasoned along with salt, black pepper, cumin, bouillon, and fresh thyme. Then, I added rinsed brown lentils and coated them in oil for a few minutes.

    LENTILS AND ROOT VEGGIES BEING SAUTEED
    LENTILS AND ROOT VEGGIES BEING SAUTEED

    Cold water was then added. This simmered on low for approximately 45 to 50 minutes. Additional water was  added as required.

After soup arrived at the preferred consistency, this was cooled  and then pureed. Lentil soup was served with a dollop of sour cream and finely chopped parsley as garnish.

 

2 thoughts on “NO TRADING MOOD #LENTIL SOUP

  1. Lentils are a fave of mine, too – I like that they don’t have to be soaked like so many of their relatives. I didn’t know (or had forgotten) that story about Jacob and Esau…I wonder which got the better deal. 🙂

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