Lentils are rich in protein, fiber and iron and have a nice flavor and texture. They come in various colors: yellow, red, brown, black and French green. They are terrific in soups and salads, as a mashed dish, with roasted veggies, or as a thickening agent.
This month’s recipe comes from my good friend Leslie Brelsford, who we joke is our kids’ second mother! She’s a great cook, and is known for her love of lentils! Enjoy this delicious soup!
- 1 pound of lentils
- 2 carrots, chopped
- 1 large onion, diced
- 2 ribs celery, chopped
- 1 garlic clove, minced
- 1 (6-ounce) can tomato paste
- 1 Tbsp. red wine vinegar
- 1 bay leaf (remove when cooked)
- 2 tsps. sea salt
- ¼ tsp. black pepper
- 8 c. water
Rinse lentils. Pour lentils into a deep pot; add carrots, onions, celery, garlic, tomato paste, red wine vinegar, bay leaf, salt and pepper.
Add water. Bring to a boil. Cover; simmer until lentils are cooked, about 1 ½ hours. Taste; add more salt and pepper, if needed. Makes 8 servings.
(Good with a few red pepper flakes sprinkled on each serving.)
To Your Vitality!
