Tuesday, March 29, 2011

Recipe: Red Lentil Soup

Simple, yummy, healthy. Takes less than 20 minutes i f you chop everything ahead of time. Woot.

1/2 onion, chopped
3-4 stalks curly, chopped
2 garlic cloves, minced
1/2 cup carrots, chopped
1 cup beet greens, chopped
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon basil
Salt and pepper to taste
4 cups chicken broth
1 cup red lentils
1 tablespoon balsamic vinegar

Sauté onion, celery, garlic, carrots, greens, and seasoning with about 2 tablespoons of olive oil tunnel onion is soft. Add lentils and chicken broth, bring to a boil, then simmer, covered, for 10 minutes. Remove from heat, add 1 tablespoon olive oil and the balsamic vinegar. Add more salt and pepper as necessary.

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