Tuesday, August 25, 2009

Carrot-Lentil Soup

Although the days are still quite warm, there is a crispness in the air during the morning and evening hours. I'm thankful for the change, and am happy that I can prepare hot soups and legumes in my kitchen again without uncomfortably heating up the house! Supper last night was simple, but savory and special. Our menu was Carrot-Lentil Soup, homemade 100% whole wheat bread, garden tomatoes, and Walla Walla Sweet Onions. Yum! We found the seasoning combination in this soup to be exceptional!

Carrot-Lentil Soup

1 1/2 cups lentils, dried
6 cups water
1 onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
2 bay leaves
2/3 cups carrots, sliced into coins
1 Tbsp. Bragg's Liquid Aminos
1/2 tsp. salt

Rinse lentils and place in kettle. Add water and bring to a simmer. Add onion, garlic, seasonings, and bay leaves. Reduce heat and simmer on low until lentils and carrots are tender. When done, adjust seasonings according to taste. A tablespoon of lemon juice may be added to enhance seasoning flavors. Garnish with fresh parsley and serve.

1 comment:

Brenda Leyland said...

Delicious looking blog. I visit your other site and just realized you have a food blog too. I'll have to try your carrot lentil soup. We're trying to get more protein with beans/lentils.

I just started a food blog of my own, mostly for myself, to have a place to gather my favourite or most-oft used ones in one place.

I'm having a harder time remembering where to find certain recipes, just because there are more books, magazines, files, binders, scraps to sort through.

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