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Lentil Potato Soup

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Happy National Peanut Butter day!

Just looking at that picture makes me drool 😀

I only discovered today’s PB day at 4 pm, otherwise I would of planned a day full of peanut butter-y meals; I did get my fair share, though: I tried a recipe for chickpeas peanut stew last night and loved it and had leftovers for today. I hope to post the recipe soon because I loved it!

Today though, I wanted to post a recipe for a soup; I made this recipe last week on a cold night because in need of some serious comfort food and was lucky enough to be rewarded with this awesome soup.

I’m not the biggest fan of soup: the idea of basing my whole meal on liquids doesn’t appeal too much to me, even if I’ve already tried the soup and know I like it…I just can’t fully appreciate it until I’m actually eating it.

Does that make any sense? 😀

Lentil Potato Soup

This makes for aprox. 5 servings

3 carrots

3 small onions

1 cup chopped celery stalk and leaves (mine were frozen)

8 cups water

2 garlic cloves, cut in half

3/4 cup red lentils, dried

5-6 medium potatoes

1 tsp dried parsley

1/8-1/4 tsp pepper, according to taste

salt, to taste

1 tsp thickening agent (optional)

drizzle of olive oil for serving

Finely chop the onions and carrots, place on a stove top pot with the water, celery and garlic. Allow to boil for 25-30 minutes.

Add the dried lentils and cook for 25-30 minutes.

Dice the potatoes, add to the soup and stir well. Add the salt to taste, and cook for another 10-15 minutes, until the potatoes are tender.

Add seasonings and, optionally, thickening agent, adjusting to taste if needed. Cook for 2-3 more minutes, remove from stove top and drizzle with some oil.

One delicious iron and protein rich bowl of comfort food!

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