Tuesday: Hearty Lentil Soup

Recipe adapted from Clean Eating Sept/Oct 2010.

Personal Note: If you are new to the world of fiber, proceed with caution! Might I recommend Beano or a sense of humor.

Plan of Attack:

1. Rinse lentils and remove all non-lentil objects

2. Chop all veggies

3. Cook onion/bell pepper

4. Add all other ingredients

5. Simmer for a total of 50 minutes

Ingredients for 4:

1 C. dried lentils

4 C. water

2 tbsp olive oil

½ Yellow onion (save other have for Thursday)

1 red bell pepper

¼ tsp cumin

¼ tsp red pepper flakes

¼ C. rice (SmithCale will ONLY eat Jasmine, pick your battles I say. But brown of whole-grain rice will also work if you prefer.)

½ tsp sea salt

1 tbsp lemon juice (fresh if you must)

Instructions:

1. Rinse lentils
2. Heat oil in large pot over medium-high heat. Add onion and bell pepper and sauté for 5 minutes. (don’t overdo it here, because it will scorch the bottom of your pot….so I’ve heard…)
3. Stir in cumin and red pepper flakes and cook for 1 minute.
4. Add 4 cups water, lentils and rice.
5. Bring to a boil.
6. Reduce to low, cover and simmer for 20 minutes.
7. Add salt, stir and replace lid and continue to simmer for a final 30 minutes
8. Stir in lemon juice, Enjoy!