Lentil Soup

I bought a bag of red lentils a couple weeks ago and after a mini disaster in the kitchen last week, these lentils seem to have been forgotten in my cabinet. Last week, I completely misjudged how much water lentils soak up so when I tried to make this soup, I ended up simmering the lentils in a pot of water without checking them until I started to smell smoke. Lo and behold, all the lentils were black, the water was gone and my condo smelled like burnt ash. I never did get my lentil soup that night, and ever since then, I have been craving warm soup despite this hot weather. This time, I made sure to add enough chicken stock and water to cover all the vegetables and lentils and watched the pot like a hawk, stirring every now and then. The result was a creamy rich soup with bits of prosciutto, potato and carrots. I was surprised when I finally served the soup, the red lentils were nowhere to be found! Apparently they turn a neutral color when you cook them? The soup tasted like a thick potato soup that had simmered down. This meal is a great when you are on a budget as dried beans are very inexpensive. They might take a bit longer to cook, but the freshness and quality is well worth it.

Since I am always looking for ways to boost my protein intake, 1/4 cup of cooked beans, peas, or lentils is equivalent to 1 ounce of meat. The protein in beans is about 15 grams per cup-except soybeans, which pack 29 grams per cup. B was a little skeptical about this soup, thinking he wouldn’t get full off a bowl of beans and vegetables, but was completely satisfied after one bowl thanks to the satiety of hot liquids and beans. This was a satisfying and healthy soup that will beat any canned soup!

Lentil Soup

Serves 4

3 stips of prosciutto or bacon (cut into 1/2 inch pieces)

1 large onion, chopped

3 medium carrots, peeled, and cut unto 1/4-inch pieces

3 garlic cloves

2 tablespoons diced tomato in juice

1.5 cups lentils, rinsed

3 small potatoes, quartered

2 cans reduced-sodium chicken broth (3.5 cups)

1 tablespoon cider vinegar

Salt and pepper to taste

Directions

1. In a Dutch oven or other 5-quart pot, cook the bacon over medium0low heat until browned and crisp.

2. Add the onion, carrots and potatoes, cook until softened, about 5 minutes. Stir in the garlic and tomatoe and cook for 1 minute

3. Add the lentils, broth, and 2 cups of water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 45 minutes.

4. Stir in the vinegar, salt and pepper. Serve the soup immediately.