Thursday, September 23, 2010

Mommy's Lentil Soup

It's September and everyone is feeling the change in seasons. We change our clothes, our activities, and our food. Children are back in school and it's important to keep their immune systems strong. This is a recipe for my lentil soup that will warm your belly and give you lots of energy this autumn.

Lentils, a member of the legume family, absorb the flavors from seasonings readily and help with maintaining blood sugar. They are super easy to cook and contain important minerals such as, folate, magnesium, iron, protein, and rich in dietary fiber. With only around 200 calories for a whole cup of lentils, this is a superwoman kind of food!

Mommy's Lentil Soup
1 Tbsp. olive oil
1/2 chopped onion
1 1/2 cups of mushrooms
4 cups of chicken or vegetable broth
1 cup of water
1 1/3 cups of lentils
1 sweet potato diced in small bite sized pieces
4 minced garlic cloves
2 carrots peeled and sliced
1 bay leaf
1/2 tsp turmeric
2 tbsp basil


Heat olive oil and saute onion, garlic, and mushrooms in a sauce pan. Stir in broth, water, lentils, potato, and bay leaf and simmer for about 30 minutes (or until the lentils are tender) Take out the bay leaf and season with the spices, salt, and pepper. You may need to add more water depending on consistency. Enjoy!

2 comments:

  1. Yum! I want to try this! It is now bookmarked!
    Thanks for posting!

    ReplyDelete
  2. I love lentil soup ... thanks for the recipe. I'll give it a try. I can't imagine it gets too cool in Hawaii though. In Canada, lentil soup on a cold day is a blessing!
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