Lentil Soup – Quick, healthy and delicious soup prepared with lentils and dried red peppers.
A monster snow storm decided to take us down for three days last week. We had to deal with power outages which meant no TV, no computers, no internet (!!!) and uncharged cellular phones and laptops. You would think that by now, after 20 years of brutal Chicago snow storms, I would have learned to finally buy an electric generator. Nope. Still haven’t. And I don’t know why because I know what’s coming: boredom!
In all honesty, after a few hours we were all kind of sick of each other. What did we do before cell phones and the internet? Can you remember? Slept? Talked? Maybe even argued a bit more? Hmmmm…
But, wow, were we happy when that power came back on! My daughter, my niece, and I were back in the kitchen cooking up our favorite lentil soup that I had promised them, while hubby hung out in front of the TV catching up on the latest Soccer news.
Weather Gods, I am talking to you; seven hours without electricity is pretty cruel – give us a break next time around, please. I mean, I don’t mind being snowed in as long as everyone is home and the electricity is working. Thank you for listening.
If my grandma read this, she would say that the world has spoiled us rotten and then she would go into how she grew up with a lantern and gave birth to four kids inside her barely lit, phone-less house.
Speaking of grandma, (HI BABA! :)), this recipe is completely hers, and it is our favorite way to prepare lentil soup.
Quick, healthy and delicious soup prepared with lentils and dried red peppers.
- 8 oz. lentils
- 2 sweet red dried peppers
- 1 large onion quartered
- 3 cloves garlic quartered
- 6 cups vegetable broth or water
- salt and pepper to taste
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon cayenne pepper
In a large soup pot, add in the lentils, peppers, onions and garlic.
Pour in the water, set it over high heat and bring to a boil.
Lower it to medium-low heat and let it simmer for 15 minutes.
Ladle out some lentils and all of the red peppers into a bowl; season with salt, pepper, and rosemary. Mash it all with a fork and return to the pot. Make sure that you’ve mashed up the red peppers.
- Continue to simmer for 10 more minutes.
- In a separate sauce-pan heat up the oil over medium heat. The oil is ready when bubbles create around a wooden spoon.
Stir the cayenne pepper into the heated oil and stir continuously for until well combined and fragrant.
Stir the cayenne pepper mixture into the soup and let simmer for another 5 minutes.
Remove from heat and serve.
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