I don't know if this counts as a good lentil soup but it's what I do when I'm lazy and trying to use up cans of tomato soup in my pantry and the last veggies in my fridge. (actually this was the first time I used lentils, usually I use leftover pinto navy or garbonzo beans)
Saute 1/2 chopped onion (remove the parts that are starting to sprout)
After is has cooked for a while add last few carrots from baby carrot bag (okay if outside dried out, they'll rehydrate in the soup) and about 4 half celery sticks (sliced) and saute for another few minutes. Add 1 cup dried brown (washed) lentils and 1/2 half bag frozen chopped mustard greens (or whatever greens you have fresh or frozed, just make sure they're chopped).
Stir in one can of no-name tomato soup plus 3 cans of water.
Add 2 tsp of garlic powder, 1 tsp basil, 1/2 tsp oregeno and 1 tbl paprika.
Simmer on low for 45 mins. (or if you use old lentils like I did it might take a little longer). Make sure to check every now and then to see if you need to add water. Finish with juice of one slightly old lime.
Elliott gave it a 6 (out of 10) but said he doesn't like lentil soup. He did eat a whole bowl though. I give it an 8 but I think I'd have liked it better with spinach instead of mustard greens.
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It is just as much fun to *read* your recipes as to eat them. :)
ReplyDeleteThank you, I just figured out how to do the bolding part.
ReplyDeleteYour recipes on the other hand, are much easier to follow and you give an idea of how much each meal costs. It's hard to do that when you use items that would need to be carbon dated to figure out the price of the items when you bought them.
It sounds good (except for the onions and celery). I will post my black bean and sweet potato enchiladas but not from this iPhone. Texting is too tedious.
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