Wednesday, March 21, 2012

Brown Lentil Soup

What I used:

1 cup of brown lentils (soaked over night)
1 qt. of organic vegetable stock
2 cups of water (add as you need it)
2 tbs. of MCT oil
1 medium onion (diced)
1 cup of carrot juice pulp
2 garlic cloves (minced)
2 bay leaves
2 tbs. of tomato paste
1 t. of dry rosemary
1 t. of oregano
1 t. of cumin
1 t. of dry thyme
1/4 cup of fresh parsley
Salt & Pepper to taste

On saucepan, pour in MCT oil, and place over medium heat. Add garlic, onion, and carrot pulp; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart vegetable stock, oregano, rosemary, (and other herbs listed above) and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 1-3 hours, stirring occasionally. Add additional water if the soup becomes too thick.  Take out the bay leaves, and serve. 

I make soup once or twice a week!  I freeze the left-overs and have it for lunch during the week. 

1 comment:

  1. Yum! Looks so good! I'll have to try this one. I love lentils!


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