Saturday, February 11, 2012

Bountiful Lentil Soup


Even though this winter has been relatively mild for most of us here in the U.S., it is still cool enough outside to crave something warm and yummy for our insides. If you're looking for something tasty, warm, and super nutritious, this Bountiful Lentil Soup is sure to deliver! Packed with many essential vitamins and nutrients, your body will be well fueled for future activities. We hope your taste buds enjoy it as much as ours did!

Prep Time: 1-1 1/2 hrs.
Serving Size: 1 Cup
Number of Servings: 24 (plenty for friends or other meals for the week)
Cooking Pot: 8 Quart Soup Pot

Ingredients:
3 Cups Pardina Lentils
6 Cups Water (You will add up to 8 additional cups of water to the soup as the water boils off)
3 Tbs. Vegan Beef Seasoning (I used McKay's Beef - Vegan - No Hydrogenation Seasoning)
3 Fresh Stems of Rosemary (Either pull off leaves or put entire stem in soup and pull out leafless stems after leaves have boiled off)
2 15.5oz Cans of Low Sodium Garbanzo Beans (including water in can)
3 Bay Leaves
2 Cups Diced Onion
4 Cups Diced Red Potatoes
2 Cups French Cut Carrots
2-3 Cups Chopped Kale
2-4 Cups Chopped Bok Choy (I mainly used the greens)
1 1/2-2 tsp. Garlic Salt
2 Tbs. Lemon Juice
2-3 tsp. Ground Cumin or 2-3 tsp. Whole Cumin Seed
Salt to taste (approx. 1/2 - 1 tsp.)

Directions:
Be sure to thoroughly wash each vegetable, herb, and legume before preparing/adding to soup. The lentils will especially need extra washing and sorting to get any non-lentil-like substance(s) removed (I found three soybeans and two rocks as I was washing/sorting the lentils for this soup).

In an 8 Qt. pot, add the lentils, water*, vegan beef seasoning, rosemary, bay leaves, and onions. Stir. Bring to a high boil and let boil for 3-4 minutes. Reduce heat to low boil or medium for the remainder of cooking. Stir. Add potatoes, carrots, garbanzo beans, garlic salt, lemon juice, and cumin. Stir. Kale and Bok Choy should be added once all of the vegetables and lentils have cooked through and are tender (approx. after 30-40 minutes). Stir. Turn heat to medium or low after adding Kale and Bok Choy. Salt to taste. Stir. Turn burner to low heat until ready to serve.

*Keep in mind that you will need to add up to 8 additional cups of water to the soup as the water boils off and ingredients are added.

Ways to Enjoy:
My husband and I love eating any kind of soup with freshly baked bread. We have a favorite bakery we go to every week (we're on a first name basis with the owners now) and we usually pick up 1 to 2 loaves of whole grain bread for our weekend meals. This weekend's combination of Bountiful Lentil Soup and freshly baked bread was a real winner in our home!

Let us know if you find a new way to enjoy this recipe!

Happy Healing!

2 comments:

  1. Lovely recipes you share...thank you!

    http://kissedquilts.blogspot.com/2012/02/antiquing-via-quilts.html

    I've just awarded you a 'Versatile Blogger Award'! Thank you for inspiring me and so many others to look at food in a different way.

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  2. Thank you, Marlene! We are glad you like our recipe creations, and we are very honored you have chosen our blog to receive the "Versatile Blog Award!" What a nice surprise! Thank you!

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