22 November 2008

Lentil Soup

With Ruby's milk allergy, I have to basically learn a completely new menu of foods - all without cheese and sour cream, and, of course, without any other milk proteins such as whey or casein. My first NEW recipe was a lentil soup recipe from Cooking Light. This was actually quite impressive and will be a wonderful base for future soups which I will be adding various vegetables and meats to. Plus, it is going to be great for winter - hooray!


2 Tbl Olive Oil
2 1/2 C Chopped Onion (sweet is preferred)
1 C Chopped Celery
1 C Chopped Carrot
1/2 tsp dried Thyme
4 garlic cloves, minced
1 bay leaf
1 1/2 C green lentils
4 C chicken broth
1 C water
1 (14.5 ounce) can petite cut diced tomatoes, drained
2 Tbl lemon juice
1/2 tsp salt
1/2 tsp Paprika
1 tsp Cajun seasoning
3/4 tsp black pepper


Heat oil in large saucepan over medium-high heat. Add onion through bay leaf to pan and saute for about 12 minutes.

Add lentils and cook for 2 minutes, stirring constantly.

Stir in broth, water, and tomatoes - bring to a boil. Reduce heat, cover, and simmer for 40 minutes.

Remove from heat, let stand for about 5 minutes and discard bay leaf.

Add juice, salt, paprika, Cajun seasoning, and pepper.

Serve with crusty bread or rolls.


Seachelle said...

Check the recipe book we made for you last year. There are probably a few in there you can use. I have several more that we will bring down when we visit. The Lentil Soup looks yummy!

Alisa said...

Can your little one eat nuts and/or coconut milk type products? There are of course good soy substitutes, but I prefer to use non-soy foods to make creamy dishes.