This weekend I was leafing though the Low-Glycemic Meals in Minutes recipe book and decided it was time for some experimenting! Cheryl, one of the co-authors, has come to class before to discuss low-glycemic eating, but I'd never had the opportunity to use the cookbook. I am trying to expand the food horizons of some of our family... but <shhhh> don't tell them!
So Red Lentil Soup it is!
1 cup dried red lentils, rinsed and drained
2 onions, coarsely chopped
5-6 cups water or vegetable stock ( I was out of veggie stock so subbed in a low sodium chicken stock instead)
1 bay leaf
2 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh chopped) ( I used a combo of fresh lemon thyme and dried)
3 carrots, sliced thinly
3 tbsp fresh parsley, chopped
1 tsp salt
to taste pepper
In a large saucepan, combine lentils, onions, water, bay leaf and garlic. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Add thyme and carrots. Simmer covered for 30 additional minutes or until carrots are tender and lentils are soft.
Remove bay leaf. Add parsley, salt and pepper to taste.
I think this is a really great recipe and I definitely plan on keeping a container of it in the fridge on busy weeks, so it's easy to grab a serving and go!
It would be very easy to turn this soup into a full meal (aka dinner) as well by pairing it with a whole grain bun and salad or, for those who need see the meat.... grill up some lean protein and add it to the top. Chicken breast or shrimp would taste great.
Next time I make this I will experiment with different veggies as well.