It is a hit with all three of us and Mini Bite also enjoys helping me to make it. Add the stock, celery, carrotsandlentilsand bring the mix to simmering point
Well… You can go creamy with a dollop of plain yogurt or sour cream, spicy with a few red pepper flakes or sriracha, crunchy with pepitas (pumpkin seeds) or croutons, or fresh with a few sprigs of fresh cilantro
cover and heat to boiling on high. Add carrotsand onion, and cook 6 to 8 minutes or until lightly browned and tender. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender
Usually I make this particular version of lentilsoupwithredlentils. I was a little bit short today, so I made up the required amount with black beluga lentils
Serve garnished with finely grated or shredded cheese. Thankfully, there was one brand of Herbs de Provence that did contain lavender, and that’s the one I decided to buy for this French-inspiredlentiland carrot soup
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I find them to be a bit sweeter and I love how they soften up and become one with this soup, adding a boost of protein and making it rich and satisfying
RedLentil Cashew Soupwith Curry Toasted Cashews – Oh My Veggies. Vegetarian RedLentil Curry is served on sweet potato noodles with coconut avocado sauce for a vegan meal that is healthy, quick and easy
– Serve sprinkled with black pepper and anything else you want (they say parmesan, I did avocado and, as it turned out, a fried egg – ended up being super delicious and a full meal
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