Homemade Lentil Soup
Lentil Soup is one of the few bean soups that you can actually make from fresh ingredients and dried beans and have it on the table cooked to perfection in 35 to 40 minutes.
Dried lentils do not need to soak overnight, in fact a good rinse on warm water is all that is necessary. Be sure to use filtered or purified water as the beans will quickly soak up the chemicals from chlorinated tape water sterilizing the lentils thus altering the rich earthly flavor.
Dried lentil beans come in assorted colors; brown and green are the most common and retain their shape while cooking. Red lentils dissolve as they cook and make a smooth velvety soup base. Black lentils are high in protein, calcium, potassium, and iron and are most nutritious.
Earthly Choice sells a 12-ounce trio for soup comprised of Red, Green and Black Lentils.
PREPARATION: 45-minutes – serves 4 to 6
EQUIPMENT: 5 Qt. stock and soup pot, Kitchen Machine food cutter
- 2 Italian sausage links removed from case about ½ pound
- 1 onion diced #2 cutting cone
- 2 carrots brushed and rinsed not peeled, chopped #2 cutting cone
- 2 stalks celery chopped #2 cutting cone
- 4 cloves garlic sliced #4 cutting cone
- 4 cups chicken stock 32 ounces
- 6 ounces fresh spinach chopped
- 1 leak cleaned and chopped
- 12-ounce bag Earthly Choice Lentil Trio
- 1 teaspoon freshly ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon BADA Complete Seasoning
- 1 tablespoon of fresh lemon juice
Sauté sausage over medium-high heat 375ᵒF until partially cooked. Add onions, carrots, celery, and garlic and continue to sauté until cooked at tender.
Add chicken stock, spinach, leaks, lentils, coriander, cumin and BADA seasoning. Sitr to combine. Cover, open the vent and reduce the heat to low 200ᵒF, and simmer for about 30 minutes until your lentils are tender.