Compared to other types of dried beans, lentils are relatively quick and easy to cook. One cup of lentils has 62% to 65% of fiber in them. They can absorb a variety of wonderful flavors from other foods and seasonings. Lentils have a very good source of cholesterol-lowering fiber.
This is an Italian soup. Got this recipe form food network site. They taste great with garlic croutons. This lentils soup is one of my family’s favorite soup, I make this at least once in a week. The recipe called for chicken broth, to make it a completely vegetarian soup I have used vegetable broth. Love to make my own vegetable broth than the store bought one, but for chicken soup I use store bought chicken broth as I don’t like to make chicken broth and store it for a long time.
So this is my contribution for Eat Healthy – Fiber . Sangeeth Raghunathan of Art of Cooking Indian Food is hosting this months event. Good luck!
Green Lentils - 1 1/4 cups
Onion – 1 big cubed
Carrots, peeled and chopped - 2
Celery stalks, chopped - 2
Garlic cloves, chopped – 2 big
Salt and black pepper
Diced tomatoes – 1 can (14 ounce)
Home Made Vegetable broth – around 10 cups
Fresh thyme sprigs - 4 to 6
Dried pasta(any short pasta) – 2/3 cup
Butter - 2 tablespoons
1. Heat the butter in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
2. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
3. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat.
4. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
5. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.