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One Cup Two Cup Three Cup Soup!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I got the inspiration for this soup from a collection of recipes found in a simple paperback cookbook I found in my travels here recently. Cooking with Wisdom Wholesome, Delicious, Simple Recipes for Health Conscious People. It has seen some water damage since coming into our little caravan, as it was directly beneath our water filter and one day I overfilled the upper chamber leading to a soggy stack of books nearby. This, unfortunately, was among the pile...

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

It is currently marked with little bits of paper prompting me to go back to that page, as there is a recipe that is meant to be made right here in this kitchen. The soup recipe I am sharing today was inspired by the book, but I did take a few liberties with the addition of more lentils and of course more vegetables. From where I sit, more vegetables is always the answer!

This soup is so fresh tasting, something I was definitely searching for in a new recipe for lentil soup. Often times lentil soup is the place where you add just about anything to a pot of lentil soup. And it is always good but from my experience, it always tastes the same, as the last batch of lentil soup. More than once I have read a recipe that advocates cleaning out your fridge when you make lentil soup.

And while that is a good idea and also a frugal one, this time around I was looking for a fresh and pure tasting soup. One that would freeze well and that you could dress up with some leftovers, but only if you wanted to, not one that started with leftovers...

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.
One Cup Two Cup Three Cup Soup!

One Cup Two Cup Three Cup Soup
inspired by: Cooking with Wisdom
an EPC recipe

1 c diced onion
1 c red lentils (you may use any lentils you choose, the only change will be the color of the soup)
1 c brown rice (note: you may use less if desired, see info on rice at bottom of the page)

2 c diced celery
2 c diced carrots
2 c (16oz) diced canned tomatoes, with the juices

3 c water
3 c broth, your choice, beef, chicken, veggie or bone

Salt and pepper to taste
olive oil for sauteing the onion

Saute the onion in oil until softened and translucent, but do not brown

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

Add remaining ingredients, add salt and pepper to taste. Cover and bring up to pressure, cook for 30 minutes, let pressure drop naturally. Taste and adjust final seasonings. Leftovers freeze very well.

Remember this soup like any soup containing legumes or rice, will thicken and may need additional water or broth when thawed and reheated. This is the perfect time to change it up a bit, just an idea!

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

Enjoy!

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Notes on rice: I soak my rice for 8 hours before draining and then cooking as the package instructs. If you do not soak rice and want to use the full amount, I would add an additional cup of water or broth.

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