Thursday, January 20, 2011

Lentil Soup and Corn Muffins
One of my favorite soups to eat (let's just say that a soup and a well-made salad is one of my ideal meals!) is lentil soup. It's SO good for you and can really warm a person up on a chilly day or night. So, here's my recipe I use for the soup and muffins.

Kelli's Lentil Soup


a few tablespoons of olive oil

2 large onions

1 carrot peeled and diced small

1 celery stalk diced small

2 cloves of garlic

1/4 of a green pepper diced small

8 cups of vegetable (or organic chicken) broth

2 cups dried brown lentils (Try to purchase organic since beans/lentils are HIGH in pesticides...I buy ours in bulk at our health food store for less than Publix.)

salt to taste

pepper to taste

1 16 ounce can of diced tomatoes

1-2 by leaves

1/2 tsp. of cumin

*You can play around with using other spices such as Italian seasoning, thyme as well as sausage or ham if you like. With this being a high protein meal (lentils), you won't need the added meat though, only unless you just like the taste. :) Cuts down on cost.


In a large saucepan, heat the oil, carrots, celery, onion, garlic and pepper until soft (medium heat). Add all other ingridients and cook on low heat for 2 hours, OR if you're in a hurry, cook on a higher heat for 1 hour.

For my corn muffins, I love using the Arrowhead Mills Corn Bread mix. Sometimes I like to add a pinch of sugar for some sweetness. :)

Avonlea, helping set the table.

A nice comfort meal. Ahhh. Enjoy!

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