Monday night I had to run out for more gauze and ended up at Piggly Wiggly, where they happened to have lentils and split peas on sale, 10 bags for $10. You know I stocked up!
Later in the week I was trying to think of something soft that Marty could eat and decided on lentil soup. We all know that lentils and rice served together make a perfect protein, so I won't go in to all of that, but I will tell you that this soup is cheap, filling and good. Damn good.
Remember that blog that I told you about? The vegan Chef who feeds herself and her 2 teenage sons for $3.33 a day? This soup is based on her lentil soup recipe. Of course, I didn't add the pasta, and I didn't have a few of the spices on hand, but her recipe is the base.
(This picture was taken when the soup was cold and does not do it justice. Trust me.)Lentil Soup
4-6 servings
1 tbsp extra virgin olive oil
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp thyme
6 cloves garlic, minced
1 large onion, diced
2 medium carrots, diced
salt and pepper to taste
splash balsamic vinegar
1 lb lentils, rinsed and sorted
1/2 capful liquid smoke
8 cups water
3 Tbsp Better than Bouillon
1 28 oz can tomato puree
1 tbsp soy sauce
cooked brown rice, for serving
In a large, heavy bottomed soup pot add olive oil, spices and garlic. When you can smell the garlic add the onion and carrots, a pinch of salt and pepper and a splash of balsamic vinegar. Cook for several minutes, then turn the heat up to medium high and add the lentils, liquid smoke, water and Better than Bouillon. Bring to a boil, then turn down heat to med-low, and cover. Simmer until the lentils are tender (around 30 minutes), then add the tomato puree, soy sauce and more water if needed.
This soup was so stinking good. As the leftovers sit, they will thicken. They make a great "gravy" to serve over rice. Next time, if I have any that last long enough I am going to try to turn them in to veggie burgers.
Check out the blog that I found the inspiration for this recipe on. All I can say is wow!
For tonight's Meatless Monday dinner, I think I am going to make Eggs Italiano. The recipe/idea was posted on a blog that I read a few weeks ago, and this morning when I logged on to the Meatless Monday website to see what recipes they had posted, there it was! (Under the name Spinach Eggs Italiano.) Obviously, I am not the only person who thought it looked good.
2 comments:
yes-I recently tried cooking lentils again and they turned out good-I intended to try veggie burgers but ended up freezing leftovers instead--WOW,I can't ever find anything on sale at Piggly Wiggly (my kid always wants the $5 box of crackers)--tried split peas a few weeks ago too-turned out good for what I used them in-wondered if they would do good in a veggie burger but just haven't tried yet....hope the hubbs is feeling better...(HUGS)
I was surprised, too. Piggly Wiggly is so expensive compared to just about everywhere else.
I have an amazing split pea soup that I will post for next week's Meatless Monday post. It is the best split pea soup I have ever had.
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