Lentil Soup: A potassium-rich environment

She says: This soup is a cinch to put together.  It also gives your body a nice break from the rich, sodium-laden food from the holidays.   But instead of eliminating salt, I prefer to balance things with potassium-rich foods like potatoes, parsley, lentils, and leafy greens, all of which play a role in this hearty restorative.   Double the recipe!  Freeze it, use the leftovers for lunches, or heck … share a quart with a neighbor!

Serve it with a loaf of crusty bread and a mess of Parmigiano for a perfect winter meal to warm you and your family from your head to your toes.

He says:  Whoa, that’s a wealth of lentils in there! And that shot looks positively professional. Guess that makes you a…

…Lentil wealth professional.

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Lentil Soup

Lentil Soup

Use whatever type of lentils you have on hand. For this particular recipe, I only had 1 1/2 cups of brown lentils and supplemented it with a 1/2 cup of red lentils.

Likewise, there's a lot of flexibility with vegetables. Throw in a sweet potato or some winter squash, if you'd like. If you only have 6 carrots, use what you have.

Like things spicy, add some cayenne!

Ingredients

  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 pounds carrots (about 7 large), chopped
  • 12 ounces potatoes (about 2-3 medium), diced
  • 4 ribs celery, diced
  • 12 ounces (2 cups) lentils
  • 8 cups chicken stock or broth
  • 1 Tablespoon kosher salt
  • black pepper, to taste
  • 1 bay leaf
  • 8 ounces chopped spinach
  • 1/2 cup chopped parsley

Instructions

  1. Toss onion, garlic, and olive oil into a Dutch oven. Saute over medium heat for 5 minutes until onions begin to soften.
  2. Add carrots, potatoes, celery, lentils, stock, salt, and bay leaf.
  3. Cover, increase heat to medium to bring to a boil.
  4. Reduce heat to medium-low and simmer for 20-30 minutes or until lentils have softened.
  5. If you'd like a thicker soup, remove about 2 cups and puree it in a blender (or use an immersion blender). Stir the puree back to the pot of soup. If you like a thinner soup, skip this step
  6. Add spinach and parsley to the pot. Simmer for an additional 5 minutes.
  7. Serve with crusty bread and Parmigiano.
http://bleulegume.com/2017/01/lentil-soup/

 

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