These days, it’s a challenge to find a dish you can serve to everyone, from your manliest meat-eater to your weight-watcher, the animal-conscious vegan or even a diabetic. Here’s a fast and tasty way to provide bowl full of heavily health in only 20 minutes that’s good enough and healthy enough for almost any diet!
Red Lentils are low in fat, loaded with protein and fiber, and chock full of heart-healthy folate and manganese. They are also pretty to look at, which makes them festive enough for company. The best part? They are extremely easy to prepare because, unlike green or brown lentils, red lentils are very quick cooking, i.e., no soaking, no waiting.
With it’s fresh splash of lemon and bright mint, this recipe will bring a bit of the Mediterranean to your soup bowl and it will keep you feeling full for hours.
EASY RED LENTIL SOUP
In a small soup pot, boil 2 cups of salted water and add to it:
- 1 Cup red lentils
- 1 large, or 2 small, minced garlic teeth
- 1 Tsp. dried, flaked onion
Simmer about 15 minutes, until lentils are soft. Now add:
- 1 Can “no salt” diced tomatoes. Your choice, but I prefer to add & control my own salt.
- 1 Tsp. fresh Italian flat parsley, chopped
- 1 Tsp. fresh oregano, chopped
- 1 Tablespoon fresh mint leaves, finely chopped
- 2 Tsp. fresh or jarred lemon juice. Use more or less, to taste.
Notes: Garnish with fresh Mint or Parsley. Use fresh tomatoes, if you like. Add carrots if that appeals to you. I did not need to use any type of flavor “cute” or powder as the lentils, garlic, salt I used and fresh herbs created a lot of flavor!