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Louis Remolde: The Single Baker

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soup

Red-Lentil-Soup

Benefits Galore

Lentils

Lower cholesterol, Heart Health, Stabilizes blood Sugar,and great source of protein,to name a few.

Turmeric: Antioxidant packed, improves Liver function, can naturally relieve pain, and aids in digestion.

Cumin: boost immune system,high source of iron, promotes skin health, aids in respiratory disorders.

Paprika: packed with antioxidants, aids in treatment for Autoimmune conditions, and good for the eyes.

A simple soup is power packed with tons of benefits to naturally heal ones internal and external body.

Red lentil soup

3 cups of Red lentils (rinsed)

5-6 Bay leaves 

8 cups of vegetable stock (preferences homemade)

4 celery stalks, diced

4 carrots diced

1 large onion,diced

2 cloves of garlic minced

3 tablespoons olive oil

1/2 teaspoon cumin

1teaspoon plus 1/2 teaspoon turmeric

1 teaspoon paprika

Salt pepper to taste

One large lemon

Wash lentils,

Place 8 cups of stock to large pot, add lentils;bring to a boil. Cover the pot for 1/2 hour, stirring occasionally. In a nonstick pan heat oilve oil. Add diced oinion, carrot, celery;sauté for 4mins.

Add minced garlic salt and pepper. Sauté for another 4-6 minutes. Set aside off heat. Check lentil for tenderness, add spices, vegetables, and simmer on low heat 5 minutes. Turn off heat and squeeze the lemon juice into the soup; stir and serve.

I found the original recipe on the bag of Ziyad Lentils, and modified to my taste and adding more.

Always rinse and check through Lentils.

Dont forget to stir occasionally while the lentils are boiling , this will prevent the botom to over cook.

Add as much spice as you like. I always start off with a small amount especially with strong spices like the ones used in this recipe .

THANKS for reading hope you get a chance to make this and many other soups this winter.

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Curried-French-Green-Lentil-Soup

I wanted to share this quick and delicious recipe with you, especially in this freezing weather.

Curried Lentil Soup that is packed with flavor and richness. Super quick and stores well for leftovers. I think the key is good quality curry, and lentils. There are many on the markets and I am sure you have a favorite. The lentils I chose are French Green. I got the lentils from the bulk section at Whole Foods. When I got them home I still rinsed and went through them just in case looking for pebbles. ( yes you must do this).

There is a little secret that thickens and makes this soup stand out . I puŕee one can of chick peas and add it to the soup as soon as the lentils are cooked. Wait until you try this soup you will always have it around. Its a great power packed meal full of antioxidants ,nutrients,protein and many other natural vitamins  and supplements.

So here ya go , the recipe I tweeked from Epicurious which I love for reference but always need to add the Single Baker touch …… happy soup making.

Ingredients

4-6 bay leaves

3-4 tablespoons olive oil

1 medium/large yellow onion peeled and chopped

4 peeled carrots, chopped

4 stalks celery, chopped

2 cloves garlic ,chopped,divided

3 tablespoons yellow curry powder

2 1/2 cups French Green Lentils

1 can chickpeas rinsed

2 lemons

6-8 cups water ( use filtered)

3 tablespoons butter

Directions

In a large pot, heat 3 tablespoons oilve oil on medium heat. Add the bay leaves, onion, carrot, celery; cook until translucent for about 3-5 minutes. Add some salt amd pepper. Add one of the chopped cloves of garlic; stir and cook another 3-4 minutes. Add the 3 tablespoons of curry, mixed around to release the flavor and aroma 1-2 minutes.Add the lentils and the 6-8 cups water. Add salt and cracked pepper.Increase heat and bring to a boil. Reduce the heat to medium and let simmer until lentils are tender , about 30 minute.

While the lentils are simmering, make the chickpea puree. Place the rinsed chickpeas, garlic, a tablespoon of oilve oil ,1/4 cup of water and juice from one large lemon in to the food processor. Puŕee  until smooth.

Add the chickpea puree and butter to the lentils. Stir in; simmer a few minutes longer. Taste and add more seaoning if needed .Also if the consistency is too thick add more filtered water.

Serve with lemon wedges and your favorite pita/bread.

Enjoy this and many other recipes louisremolde@wordpress.com

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