Not my grandmother’s lentil soup

14 09 2011

Fall is around the corner, we had already have some chilly days and when that happens I feel in the mood for soups. Lentils are packed with protein, folic acid, iron and they are delicious! Add some corn for antioxidant benefits, and you have a great Lentils and corn soup:

You will need:

1 pack of lentils

4 ears of corn, cooked (or 1 pack of frozen corn)

Lentils and corn soup (c) Constanza Ehrenhaus 2011

1 sweet red pepper

1 onion

2 cloves of garlic

2 slices of bacon (optional but recommended!)

1 bullion cube

Chopped parsley

Cinnamon basil

Olive oil

Preparation:

Chop garlic, onion, red pepper and slices of bacon. Scrape the kernels of the corn ears.

In a deep pot put some olive oil. Chop the garlic and brown slightly in the olive oil, then add the chopped onion. Once the garlic and onion are blanched add the chopped red pepper. Cook for 5 minutes. Add bacon. Once the bacon is cooked add 4 cups of water and then add lentils and corn. Add one bullion cube (I like Knorr) and the cinnamon basil. Cook for 25-30 minutes. When the lentils are tender add the parsley and cook for five more minutes.

Enjoy!

 

 

Advertisements

Actions

Information

2 responses

14 09 2011
Marina

I’m not very fond of lentils but this is worth trying!

Thanks for the recipe!

19 09 2011
Constanza

You are welcome! Let me know if you try! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: