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LENTIL SOUP

LENTIL SOUP

Lentil Soup is a winter soup recipe I would say. I like it because lentils provide the iron to my blood, and because it can be easily used as many other appetizers when having and informal gathering with family.

Lentil Soup was not on the list of favorite dishes for my children until the day I decided to do what my grandmother used to do, add star pasta to it.  It is one vegetable soup that can be cooked during a soup diet program, and many vegetables can be added to it.
I usually use onion, but many times I cook it with leeks, carrots, potatoes even beans. You can add tomato or not, you can use bay leaf or celery or oregano.

INGREDIENTS:

200gr. lentils

1 onion

1 clove garlic

5 table spoons diced tomato, fresh or canned

5 tablespoons olive oil

one pinch sugar

2 teaspoons salt

1 dried bay leaf

pepper to taste

1 liter water

40 gr. star pasta or any other small pasta shape like orzo

Wash and drain the lentils and add them to the pot.

Put the onion and tomato in a blender and pulse it for a wile. Add the sauce to the lentils.

Clean the clove of garlic add it to the lentils..

Pour the water add salt, pepper, bay leaf, sugar, olive oil and put the pot on the stove. Bring the soup to a boil and then lower the heat, simmer for 30 minutes.

Uncover the pot, pour the pasta inside, stir well, put the lid on and cook for another 20 minutes.

Add some hot water if needed.

Serve as a main dish with olives, feta cheese, salads….or as an appetizer during the cold winter days.

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