I was so excited about discovering one pound bags of organic beans marked down to 50 cents that I did not look carefully at the varieties I was picking up. I was disappointed when I realized that one of the bags I brought home turned out to be lentils. I don’t remember ever cooking with them or eating them before, but for some reason I had a negative impression of them. I decided to find a way to use the lentils, because I didn’t want them to go to waste and I am glad I did.
Lentils do not require soaking like beans. They only take 30 minutes to cook, smell great while cooking, and are quite tasty. My son has declared this his new favorite soup and I’ve decided lentils are my new favorite frugal source of protein.
- 1 cup dried lentils
- 3 cups water
- 4 cups vegetable broth (How to Make Vegetable Broth)
- 2 celery ribs, diced
- 2 carrots sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 1 bell pepper
- 2 teaspoons medium to hot pepper, diced
- 1 teaspoon thyme
- ½ teaspoon marjoram
- ¼ teaspoon cumin
- Add lentils and water to a large soup pot. Bring to a boil. Place lid on pot, lower heat and simmer for 30 minutes.
- While lentils are cooking, chop, dice, and mince vegetables.
- Once the lentils are done cooking, Add broth, veggies, and spices to the pot. Raise heat to high and bring to a boil. Once the soup reaches a boil, lower temperature to medium high, but make sure the soup continues to boil.
- Cook for 10 minutes or until the carrots are fork tender.
Do you have a favorite recipe using lentils? Feel free to share a link; I can’t wait to discover new ways to prepare lentils!