lentil soup

It’s winter; it’s time for lentil soup! So easy to prepare, so tasty. Lentils are friendly; they accept many kinds of flavorings. They must be popular; they’re on many restaurant menus. Want to find a big pot waiting for you tonight? Let’s get going; it won’t take long. Meander over to an organic market. It’s so much better for you. You don’t want pesticides having free reign in your beautiful body. Do you?

What’s great about preparing this lentil soup is that you needn’t clog your mind with having to remember exact ingredients. It’s that easy. Do you have a pot with a 3 quart capacity? Smaller is fine, too. You’ll just not add the same quantity of ingredients.

Before we begin, I’ve got to say that, when preparing this soup, I’m loose with spices. With me, it’s a little bit of this spice; a little bit of that spice. Have fun with it. What do you have on hand for spices? Dill is good, thyme, oregano, basil, too, cayenne is wonderful, as is cinnamon – simply add a pinch at a time and taste. Choose the spices you want and make the soup yours. One thing, no old spices, check expiration date!

Let’s begin: cooking time-1 hour, or until lentils are tender-
1-2 Tablespoon(s) olive oil
1 yellow onion
3 cloves garlic, diced (more or less garlic, depending on your taste)
1-2 yams (depending on size of yam)
2 large carrots
2 cups green lentils (Arrowhead Mills is good, you’ll probably want to experiment)
1 14 oz. canned tomatoes (bionaturae tomatoes have a wonderful flavor, experiment)
4 cups water
handful of chopped parsley (optional)
sea salt and pepper, to taste

In the kitchen: chop the onion and dice the garlic. Saute onion and garlic in olive oil on medium heat. Stir often for about 5 minutes. Slice the carrots lengthwise, then in half. Dice the length of the carrot. Do the same with the yam(s). We want small bites so that they cook quickly. Add carrots and yam(s) to the pan, continue sauteeing for another 5 minutes. Add the lentils and stir. Add spices and stir. Add the canned tomatoes and about 4 cups of water (room temperature so as not to lower temperature, too much). Keep stirring. Cover and simmer. If, during cooking, the soup looks thick like a stew, add a little more water. Watch. Maybe you like it thick, maybe not. Your decision. When cooked, add a handful of chopped parsley. If you want, prepare brown rice, have it along with the lentil soup for a heartier meal. Lundberg is a good brand. Again experiment.
www.lundberg.com

And enjoy!