If you haven’t had red lentils before, they behave completely different than brown or green lentils. Once cooked, they lose their shape and become porridge-like in texture. Perfect for a thick, stick-to-your-ribs soup without using butter, cream, or cheese.
Since we don’t use any dairy, this red lentil soup freezes beautifully! Make a batch, eat what you can, and then freeze the rest in an air-tight bag or container. Whenever you’re in need of a little pick me up this winter, just thaw and serve.
Studies have associated regular consumption of lentil with various benefits such as improved diabetes control, decreased risk of cardiovascular disease and reduced risk of colorectal cancer. American dietary recommendations suggest eating at least a few times a week. Finally, among the American Institute for Cancer Research’s major recommendations for the prevention of cancer, it is recommended that the population consume a majority of plant-based foods, including a variety of vegetables and fruits, legumes and legumes. Grain products with little processing.
- 2 cups raw pink lentils
- 1 minced onion
- 1 peeled potatoes cut into slices
- 2 cloves garlic finely chopped
- 2 bay leaves
- 1 tbsp of olive oil
- 1 can of diced tomatoes
- 4 cups vegetables broth
- Wash the lentils well and boil them in a casserole with a little water for 2 minutes.
- Drain them. Put them back in the casserole and add vegetable broth and diced tomatoes
- Add the onion, potatoes , garlic , bay leaves, and olive oil and let it simmer for 40 minutes
- Serve hot soup with a little red wine vinegar according to taste.