Lentil Soup

by foodsmarty

Lentil (PoorMan’s) Soup

5 min prep

30 min-1 hr on stove

If you are not a voracious reader and just want to make something quick, the short and dirty instructions are: fry onion and celery till soft, add tomato, fry on high, add everything else with water, boil, reduce heat, cook on low till soft.

1 onion

2 celery stalks

1 lb lentils

1 sweet potato or veggie substitute

1 T miso (or use a t salt)

1 t oregano

1 t thyme

This recipe took me less than 5 min to prepare. It will require you to be home for an hour or more for it to cook. Two days ahead of time you must look in your pantry and think “Hmm, in two days I will be low on food and should sprout some lentils to cook then”. You don’t have to sprout the lentils, but the advantage is that you have an easily digestable food (less/no gas) and a food that is much higher in protein and other nutrients. This is because many of the starches in the storage form are converted into proteins and various amino acids to promote the plants growth. In the same way your growth will be promoted.

Two days ahead of time:

Rinse and soak one pound of lentils in water overnight or even 24 hrs.

I day ahead of time:

Drain the lentils and rinse with fresh water. Cover with a towel and let sit on counter for the growth to begin.

This step may be repeated every 12-24 hrs for up to four days if desired or if you can’t get around to cooking. At this point sprouted lentils may be rinsed and stored in fridge for up to a week.

To Cook:

Chop one large white onion and two celery stalks, and two cloves of garlic. Put in olive oil in a large, heavy pan and either cook on med-high for 5-10 min or turn on low and forget about them for 30 min-1 hr.
The point is this step doesn’t matter too much, just cook till a bit or a lot soft.

Add one can of tomatoes (no salt) and cook on high stirring frequently about 3 min or until liquid is absorbed.

Add lentils, cover with water and bring to a boil, while that is happening add a diced or thinly sliced sweet potato.

Add 1 T dark miso and turn down heat

Add 1 t of oregano and thyme.

Simmer on low for 1-2 hrs. Though you could eat this dish as soon as lentils are soft, sprouted it will take about 30 min.

Serve alone or with rice and a veggie. I ate mine with a rice cake I smothered in flax seed oil.

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