The holiday are upon us and with it come the colder weather in the East and Upper Middle United States. We are use to have Soups in this weather.
Today I made Lentil Soup. Lentils are a good Heart healthy food. Rich in Folic Acid, Potassium and Fiber. If you do a search on Lentils you will see all the reason one should eat them. they also are a high source of Protein.
I created this recipe with the flavors I like. Traveling around the world I have grown to love all source of taste.
this has a mixture of the flavors I enjoy.
Holiday Lentil Soup
3 Tablespoon Avocado oil
1 large onion, chopped
4 Tablespoon minced garlic.
1/2 cup of carrots, chopped.
1/3 cup of Celery heart, chopped
1/3 cup diced Jicama
1 large russets potato diced.
2 cans (14.4oz) diced tomatoes
2 Tablespoons Biryani Curry Paste
2 teaspoons Smoked Paprika (Ground)
2 teaspoons ground Cumin
1/2 teaspoon Himalayan Salt
1/2 teaspoon ground Pepper.
1/2 teaspoon Thyme Leaves
16 oz bag of Green Lentils
2 Qt of low sodium Chicken Stock
8.25 oz of Vegetable Unsalted Stock
salt and pepper to taste at end.
Heat oil in a large soup pot, add onions and cook til translucent. Add the minced garlic cook for about 1 minute stirring. Then add the the carrots and Celery and Jicama. Stirring cook and stir occasionally for 9 minutes.
Add lentils and spices. stir about 2 minutes,
Add tomatoes and potatoes, stir well cook for 2 more minutes.
Add the stocks and stir well, bring to a light boil, and allow to simmer boil for 4 minutes. stirring to prevent sticking on the bottom of the pot.
Reduce heat to Low, cover and continue to simmer for 55 minutes, stirring occasionally.
salt and pepper to taste if you would like.
serves about 16 people.
You can freeze the soup for later.
My husband is not a fan of Lentils, However he loves this soup.
Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"
