Thursday, January 31, 2013

lentil soup for school


I usually make a soup creamy or chunky, but this is somewhere in between. I made it this way in an effort to recreate the soup Brielle wolfed down when we had lunch at the coffee shop, Palm Coast, in St. Simons, Ga.  It's super easy to make and a great hot lunch for school. She loves it and I love how nutritious lentils are! They are a great source of protein, vitamin C,  B vitamins, essential animo acids, fiber, trace minerals, and, a high concentration of antioxidants.

1 1/2 cup chopped cauliflower
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 1/4 cup lentils
3 large cloves of garlic, chopped fine
1 tsp salt
1/2 tsp coriander
4-41/2 cups low sodium broth, or water

In a pot, saute the cauliflower, celery, carrot, onion, and garlic in a bit of water for about 3 minutes, until things start to soften, add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes, until lentils are done. Let cool a bit and then place half of the soup into a cuisinart and pulse about 15 - 20 times, until chunky but not pureed. Do the same thing with the rest of the soup, and return to the pot.  Heat and serve. I garnished with a bit of cilantro, which added a fresh element. Kinda hard to make this soup look exciting, but it sure is good, especially with a piece of crusty bread.

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