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Soak all legumes except lentils and split peas in 4 times their volume of water for 4 hours (this helps accelerate cooking).Strain and rince. Put everything together in the pot. Cook until lentils are tender. Modifications:
For a Mediterranian flare replace broth by tomato juice and 3tbs tomato paste. Lentils can be changed for Lima beans, or red kidney beans, or spit peas, or navy beans, black eyed peas ect... The desired consistancy will be acheived by increasing or decreasing cooking times.The longer you cook, the thicker it gets.
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| 1 loosely chopped onion |
| 1 chopped garlic clove |
| 2 sliced carrots |
| 1 chopped leak(large) |
| 1 1/4 cup lentils |
| 5 cups broth |
| Salt & Pepper |
| Parsley & Oregano |
| Lentils, a good source of protein, are eaten in many parts of the world as a meat substitute. Additionally, they supply fiber, calcium, vitamin B, Iron and phosphorous to your diet. One half cup of cooked lentils contains about 120 calories and less than 1/2gram of fat. With a bean-like texture and a mild nutty flavour they are an excellent addition to salad, casseroles, soups and stews. Also goes very well with rice. |