Lentil Soup
1 bag of lentils will serve 8-10 people. This is great for leftover dinner or for a lunch the next day. I mention this so you don’t waste food. Otherwise, cook only a ½ bag - preferably organic black beluga lentils. The taste difference is incredible.
The following ingredients are for 1 bag of lentils.
3 carrots
2 celery storks
1 garlic clove - just about the only time you’ll see 1 garlic clove suggested in any of my recipes!
1 – 8oz. can of organic tomato sauce
2 cups brown short grain rice
1 cup vegetable broth – (optional)
All these ingredients are available organically at most major supermarkets.
Preparation and Cooking
Wash the brown rice and prepare the water with ½ vegetable broth if you desire or with all water and cook over medium heat for 40 minutes.
Wash the lentils in a strainer. Look for little pebbles and remove.
Slice the carrots to 1/8” or ¼” circles or you can slice very thinly length wise and then cut those slices into ½” lengths.
Chop the celery coarsely. Do not chop finely.
Peel the garlic clove and crush with the flat side of a chef’s knife.
Add all the ingredients into 4 or 5 quart pot and pour in filtered or bottled water until all the ingredients are covered. Lastly, add the 8oz. of organic tomato sauce. Let it cook over high heat for 5 minutes or until boiling. Reduce heat and cook over low to medium heat for about 15 minutes. Check several times to be sure the mixture does not begin to thicken. It shouldn’t be loose, but it should not be a paste. Add water as necessary. When complete remove and discard the garlic clove.
You can serve the rice on the side or mix it all together.
Bon Appetite
