Thursday, May 26, 2016


This quick and versatile soup is excellent for any occasion,  summer or winter. It goes together in a snap and feeds a crowd.

This is an entire meal in 30 minutes!!

In a large pot, sauté the following in one tablespoon of vegetable oil:
1 cup of sweet onions (small chop) I use Vidalia onions
1 cup carrots (small chop)
1/2 cup celery (small chop)

After the veggies have cooked for about 3 minutes, stir in the spices:
1 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon ground turmeric
Let the spices heat up for about a minute (stir) this will allow the spice flavors to wake up.

Add 1 cup red lentils  + 3 slices of crumbled bacon (optional) + 4 cups chicken stock (not bullion)  + 2 cups of water

Bring to a boil, then turn down and simmer slowly for about 20 minutes and IT IS READY TO EAT!!

NOTE: You can use any color lentils in this soup, but each kind cooks at a different rate, so keep that in mind.

NOTE: I like to add a little bacon to this soup if I have some already fried up, but that is totally optional.

NOTE: I like to freeze this soup in individual containers for a quick and satisfying lunch.


No comments: