The Raw Cooked Vegan

Tuesday, November 2, 2010

French Lentil Soup

I have to say that I'm getting better at soup-making. I tend to like brothy soups over thicker based ones. Although if you check out my "Smoky Pea Stew" recipe, which was originally intended to be brothy, it ended up as a really wonderful stew. I consider stew a totally different beast than soup.

This recipe has French lentils, which are tiny and black when dry, but have a bit of green tint as they're cooked. Lentils are a complex carbohydrate, high in fiber and packed with nutrients; one cup of cooked lentils provides 90% of the daily allowance of folic acid. That's more folic acid than any other natural food!

Okay, so I'll get on with this awesome recipe. Here it is:

French Lentil Soup

1 Large or 2 small yellow onions, diced
3 small red potatoes, peeled and diced
2 TBS extra virgin olive oil
2 TBS Earth Balance buttery spread
1 tsp Italian seasoning
1 1/2 tsp garlic powder
1/2 tsp sea salt and pepper to taste

1 1/2 cups French Lentils
6 cups water
1 1/2 tsp Better than Bouillon Vegetable base
2 large kale leaves, washed and torn (remove center vein)
1/2 cup mild salsa

Measure lentils and sort through. Rinse in fine mesh strainer. Set aside. In large stock pot, heat oil and Earth Balance over medium heat. When hot, add Italian seasoning, salt and pepper, onions and potatoes. Simmer, covered for 15 minutes, stirring occasionally. Add kale and stir until starting to wilt.

Add lentils, water, garlic powder and bouillon. Stir and let come to a gentle boil. Cover and simmer 30 to 40 minutes. Turn off heat and stir in salsa. Let set 10 to 15 minutes.

That's it! A very easy and delicious soup.

Tip: Use organic ingredients whenever possible.


Meredith said...

I just made lentil soup last night! It's one of my favorite soup ingredients, and yours looks particularly yummy, I can't wait to try it. Soup-cooking-weather is just the best.

Jen said...

Thanks Meredith! Right-on with soup-cooking weather; I love it!