Now lentils are my go to meat substitute, and add-in every time I make rice or soup.
This recipe was born of reverse engineering a delicious instant cup of soup I bought at Whole Foods. It was tasty, spicy, and most importantly kept me full for hours.
In Israel I could find red or green lentils, but here in the US so far I've really mainly seen green. I find them mostly interchangeable, although red tend to dissolve more when cooking where green keep their shape.
Here's what we had for dinner tonight:
1/8 cup organic split pea mix
3/4 cup green lentils
2 Tblsp crushed garlic
1 carrot sliced
1 cup sliced mushrooms
1 Tblsp crushed tomatoes
2 Tblsp cumin powder
3 Tblsp curry powder
Water - at least twice the level of the previous ingredients (could use veggie broth)
Combine all in a pot, and simmer until the carrots & peas are tender, about 40mins. Check the broth level, if the soup has thickened too much add more water or broth at this point.
Before serving add 1/4-1/2 cup of couscous, stir, and cover for 5 mins. The couscous really reduces the amount of water in the soup giving it a thicker consistency.
I find soup to be very forgiving and throw any combination of vegetables I have on hand in, sometimes it's nice to have a simple, filling soup though.
My obsession with lentils began after the birth of my first child. The pulses in my diet had been confined to gandules (pigeon peas) and I was surprised how much I loved the red lentil side dish I received from a friend with an after birth meal.
Now lentils are my go to meat substitute, and add-in every time I make rice or soup.
This recipe was born of reverse engineering a delicious instant cup of soup I bought at Whole Foods. It was tasty, spicy, and most importantly kept me full for hours.
In Israel I could find red or green lentils, but here in the US so far I've really mainly seen green. I find them mostly interchangeable, although red tend to dissolve more when cooking where green keep their shape.
Here's what we had for dinner tonight:
1/8 cup organic split pea mix
3/4 cup green lentils
2 Tblsp crushed garlic
1 carrot sliced
1 cup sliced mushrooms
1 Tblsp crushed tomatoes
2 Tblsp cumin powder
3 Tblsp curry powder
Water - at least twice the level of the previous ingredients (could use veggie broth)
Combine all in a pot, and simmer until the carrots & peas are tender, about 40mins. Check the broth level, if the soup has thickened too much add more water or broth at this point.
Before serving add 1/4-1/2 cup of couscous, stir, and cover for 5 mins. The couscous really reduces the amount of water in the soup giving it a thicker consistency.
I find soup to be very forgiving and throw any combination of vegetables I have on hand in, sometimes it's nice to have a simple, filling soup though.
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