The weather is getting cooler here in San Antonio. About time for it to happen! This Oregon transplant still cannot get used to almost 80 degree days in mid-November. Now that it is in the low 60s it is time for some warm comforting soups. Here is my Two Lentil Soup.
I have never really been a lentil person, I didn’t ever really cook with it as a stand-alone ingredient. I love the Progressive lentil soup but the sodium is outrageous! I decided it was time to make it myself, especially since I had bought red and green lentils in the bulk section of Whole Foods…like six months ago. Do you ever do that? Buy something with the intention of using it then never do?
For this soup I of course added veggies-my always present mushrooms. I twisted the onion up and used a red onion and also one red pepper. Don’t know why but big, gorgeous red peppers are super cheap right now so I have bought some and froze them for future recipes. Then it was some spices, diced tomatoes, water and the lentils.
This soup was super simple and so quick. It only took, from chopping to dishing, one hour and 15 minutes. Awesome-and you can totally make this on a week night!
2 Pkg Button Mushrooms, washed and chopped
1 Small Red Onion, chopped
1 Red Pepper, washed and chopped small
1 Can Diced Tomatoes
2 Tsp Cumin
2 Tsp Garlic Powder
1/2 Tsp Chili Powder 1/2 Tsp Black Pepper
1/2 Tsp Red Pepper Flakes
1/2 Tsp Paprika
6 C Water
1 C Dried Green Lentils
1 C Dried Red Lentils
1. In a large pot on high, heat one teaspoon olive oil.
2. Wash and rough chop mushrooms. Add to pot.
3. Do not add seasoning; sauté mushrooms until liquid has released.
4. Wash and chop small the onion and red pepper. When very little liquid is left in mushrooms, add onion and pepper.
5. Sauté all veggies. Once onions are translucent add seasoning and tomatoes.
6. Add lentils and water and bring to a boil. Mix well then reduce heat to a simmer.
7. Simmer until lentils are cooked through, about one hour.