Even though it’s almost June, it has been a little cold here and it seems that a soup recipe might be in order. Great flavour and hearty ingredients make this a classic in our house. Lentils are a great food for vegetarians to embrace. They are very high in protein, vitamin B and folate. Cilantro is full of antioxidants
Studies have shown a direct relationship between soup consumption and successful weight loss. As a weight loss strategy eating soup helps by slowing your rate of intake and reducing your appetite by filling your stomach. (This is from Dr. Joel Fuhrman author of Eat to Live)
What we love: Lentils are so healthy and this is a great way to eat them. Especially when you choose the French lentils — delicious!
What we love less: So this is not a raw dish … but lentils are best not consumed raw so really this soup is pretty perfect!
Homemade Lentil Cilantro Soup
2 medium sized onions
4 stalks of celery
4 large carrots
1/2 of one green pepper
1 bulb of garlic
1 cup french green or blue lentils
2 liters of water
Finlely chop the two onions and the celery. Grate the carrots very finly so that the carrots become part of the broth. Put all of these ingredients into a dutch oven and add the water. Let it cook until the lentils are done (about 30 minutes). French lentils do not need to be soaked and never turn mushy like other varieties of lentils (bonus!).
1-28oz can of large diced tomatoes
2 liters of vegetable broth
2 cups tomato sauce (we use Prego)
1 bunch parsley
1 bunch cilantro
1 rounded teaspoon curry powder
1 rounded tablespoon dried basal
3 turns of fresh ground pepper
Add all of this to the original pot. Finely chop the parsley and cilantro. Let it cook for another 30-40 minutes and serve! Keep in mind that soup can always be frozen or refrigerated for up to 5 days and that each day it tastes better as the flavours merge.