by Jay Hiller, November 25, 2022
Photo by Süheyl Burak on Unsplash
I don’t cook much, but I make good lentil soup. The recipe I use is from a cookbook that I initially checked out of the library 20+ years ago and then bought, Learning to Cook with Marion Cunningham (Alfred A. Knopf, 1999). Most of the time I stick to the recipe, but I’ve made good variations such as substituting blended tomatillos and lime juice for the jarred salsa. The version I made on Tuesday has homegrown mild peppers from my husband’s garden. It’s hard to mess up lentil soup, which is only one reason I love it. And lentils don’t need to be pre-soaked. (They do need to be washed.)
Lentil soup is low in fat, provides 10+ grams of protein per cup and 12+ grams of dietary fibre (nutritional information courtesy of the google machine.) If you use vegetables and/or vegetable broth as part of your recipe you’re adding other nutrients as well. Lentil soup fills you up and is a comfort food on a November day.
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