Big thank you’s to my guests last weekend. I’m taking some classes at the Wellness Forum Institute for Health Studies, and for our final project for ‘Food Preparation’, I had to tape and present a cooking class. The Class was ‘Easy Beans, from soup to Dessert’, and we made 5 bean dishes in just over an hour. Very little was left over, so either the food was good, or my guests hadn’t eaten in days.
Here is the Soup recipe that I made, which as you can see can easily be made as an entree instead:
Easy Lentil Soup
This soup is ridiculously easy, and if you leave out the broth, it also makes a nice entrée. It’s one of my favorite meals to prepare when we’re running around from activity to activity and I don’t have much time to get dinner on the table. The sweetness of the carrots makes this a child-friendly dish.
- One medium yellow onion, diced
- 2-4 cloves of garlic, minced
- 1-2 teaspoons of cumin
- One package of Trader Joe’s steamed lentils (16 ounces), I’ve also seen this at King Kullen, but it’s less $$ at Trader Joe’s.
- One package of cooked carrots (16 ounces), available at Trader Joe’s and King Kullen
- One 14 ounce can of fire-roasted diced tomatoes.
- 6 Cups of Vegetable Broth
- 2 Cups of cooked brown rice (if you are making an entrée, not a soup, 4 Cups of cooked rice)
- Salt to taste
- Dry sauté the onions in a large soup pot. Add water as necessary, 1 tablespoon at a time to prevent the onions from sticking.
- When the onions are caramelized, add in the garlic and cumin and cook for another minute or two, again adding water as necessary
- Stir in the lentils, carrots and tomatoes and cook for another minute or two.
- Add the vegetable broth and the rice and stir
- Simmer on low heat, covered for 10 minutes.
- Add salt to taste
Variation: To make as an entrée, eliminate the vegetable broth and use 4 cups of cooked brown rice, or any mix of whole grains.