My dear friend Tracy brought me 3 lbs of red lentils, among other goodies. When I moved, I thought maybe it would be difficult to find my girl gang, but I was wrong. Tracy appeared, and with her have come all sorts of yummy goodness.
Red lentils cook quickly and are so versatile. Best of all, they don't spike my guy's blood sugar. This soup has a middle eastern flair, but it can be flavored a number of ways.
1 small onion, minced
1 lg clove garlic, minced
2 Tbs EVOO
1 tsp cinnamon
2 tsp cumin
1 tsp salt
.25 tsp pepper
2 C red lentils, well rinsed
6 - 7 C water
To finish:
Fresh parsley, best quality EVOO, fresh lemon, red pepper flakes or hot sauce
In 3 qt, heavy bottomed pot, saute onion and garlic in oil till softened and translucent. Add cumin, cinnamon, salt and pepper till fragrant. Stir in lentils and 6 C water. Bring to boil, lower to a low simmer, cover, and simmer for about 45 minutes till everything is smooth. Taste for seasoning. If too salty, add a little water that you've reserved.
Serve with a drizzle of EVOO, fresh parsley, and a squirt of lemon.j
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