Mixed Lentil Soup

Tweet

Here is a hearty winter soup just before the start of spring. Mixed lentils can be bought at any food store.  It is both pretty and healthy at once and you don't want to miss that combination.  Lentils, beans and barley! As much as it is good to look at, they make a tasty protein rich fare. The benefits continue. They freeze well and also keeps in the refrigerator for at least three or four days. If you are planning to make a big batch, like I have done, then make sure you separate the soup into smaller containers, cool and then refrigerate or freeze.

I like this soup because of all the above reasons and also because they are not too cumbersome to prepare. I agree that the the cooking time can be a little much, but preparation (chopping, peeling etc) and the time you need to stand by the stove is considerably less. I hope you will enjoy this soup as much I did.

Dunk in some toasted French bread for more fun. You deserve some carbohydrates when you are good enough to eat only a lentil soup. Right?

Ingredients: (Serves 8)

Mixed Lentils - 1 1/2 cups (Soak overnight)
Onions           - 1 big chopped
Garlic            -  4 - 5 cloves
Chili Powder - 1 tspn
Cajun Seasonings - 1 tspn
Oregano       - 1 tspn
Basil             - a dash
Bell Pepper  - 1 chopped
Tomato in garlic and onion - 14 oz (blend to make small chunks)
Parsley - to garnish
Yogurt - to garnish
Lime or Lemon Wedges - to garnish
French Bread or garlic bread to go with the soup

Method:

1. Pressure cook the soaked lentils with 1/2 tspn of salt and 4 cups of water.  Wait for one whistle and shut off the fire/heat.  Set aside until all pressure has been released.
2. In a large pot saute onions followed with garlic until the onions are translucent.
3. Add all the spices. Chili powder, Cajun seasoning and oregano and saute for a minute.  Add the chopped bell pepper and saute for 2 minutes
4. Add the crushed tomatoes, stir and cook for 2 minutes.  .
5. Add about 6 cups of water and bring to a boil.
6. Add the pressure cooked lentils in and cook for about 45 minutes.
7. Soups are always better when it cooks a while on the stove.  Therefore, simmer for as long as possible.  If you need the soup to be thin after it has cooked through add boiling water and bring the soup to a boil again.
8. Serve into soup bowls and top with a small scoop of plain yogurt and finely chopped parsley.  You may also use lime wedges instead of the yogurt.

Contributor: Sunitha