Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 i made this for dinner last night and it was very good. it was also quick to put together and only took about 30 minutes from start until it was on the table. i used little red lentils (goya brand) and was surprised at how fast they cooked (less than 20 minutes). i only made a few minor changes to the recipe to suit my tastes...i sauteed the veggies in a little olive oil instead of cooking spray, left out the alspice and cloves, and upped the cumin to a full teaspoon. this recipe will be added to my favorites list too. thanks for posting it steff! --- steff davidson <steffdav46 wrote: > This time of year, I really find a good soup to > be " comfort food " . This is one of my favorite > recipe. The original was from the AllRecipe list but > I changed it to suit my own needs (low fat) and > tastes. I use really hot cayenne, so I scale that > down to about half of what is written here in the > recipe. This is perfect with a whole grain roll or > bread. > Stef > > Spicey Lentil Soup > > Non-Stick Spray > 1 small to medium Onion (diced) > 2 stalks Celery (diced) > 2 medium Potatoes (peeled and diced) > 1 med Carrot (diced) > 2 cloves Garlic (minced) > > 1/4 tsp each of Ground Allspice, Cumin, Cloves, and > Cayenne Pepper > > 6 cups Vegetable Stock > 1 cup Red Lentils > 1 cup chopped Kale or Spinach > 1/4 cup chopped Cilantro > > Saute first 5 ingredients in pot sprayed with non > stick spray until veggies are tender. If they start > to stick, add a little of the veg. stock. > Add spices. > Add Stock and Lentils and bring to a slow boil. > Throw in Kale or Spinach. Simmer until lentils are > completely cooked. > Add Cilantro right before serving. > Makes 6-8 good sized servings. Mail - PC Magazine Editors' Choice 2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 I'm glad that you liked it! I grew up in an Irish Catholic family that REALLY celebrated St Patrick's Day every year with a huge Corned Beef and Cabbage Feast. I miss so few " meat " dishes but I do that because it brings back such wonderful memories for me. I think that is why I like the clove and allspice in this recipe. It gives me that same " spiced " feeling that corned beef gave me. It is a convenient soup time-wise huh? Thanks for the review! Steff Argue not with dragons, for thou art crunchy and go well with brie. Find your next car at Canada Autos Quote Link to comment Share on other sites More sharing options...
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