It’s cold here in Indiana. Tonight we might get an ice
storm. Yuck. Anyway, my point is that soups and stews are good at times like
these. I've mentioned before how much I like soups. Soups can have
tons of flavor without added fat or salt. Plus the fact that my daughter will
eat vegetables if they are cooked in a soup.
A couple weeks ago, I made waaaay too many lentils for a
salad and I froze the extras – probably about 3 cups of cooked brown lentils. I
decided I wanted to use those to make some lentil stew this week. I've been
trying to eat vegetarian so lentils are a good protein option. I went to
Allrecipes to look for a vegetarian lentil soup or stew and found this one:
I brought my lentils out of the freezer and put them in the
fridge about 24 hours before making the soup – they weren't completely thawed,
but they were frozen solid either.
For once I mostly
followed the recipe.
I sweated (I learned this term from watching Food Network) the onion and celery, added the carrots, garlic
and paprika.
I put in two cans of diced tomatoes and beef stock instead
of chicken though because I had that handy (obviously if you’re truly vegetarian
– use vegetable broth).
I didn't measure the white wine. I just kind of threw some
in.
And I put all my lentils in because I did want a heartier
soup.
I didn't simmer my soup as long – only about 30 minutes –
since my lentils were already cooked.
And lastly, I added a little bit of cornstarch in water to
thicken it up a bit.
It was delicious, especially with Crunchmaster GF crackers…and
just as delicious today for lunch. I have taco sweet potatoes planned for this
evening, but if am too hungry to wait for those to bake, I may just have more
soup!
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