Like any chef whenever I cook, I try to deliver the best flavors, textures and aroma to any dish I serve my customers. But s a nutritionist, I am also feel responsible of the health benefits that I can deliver too. Beans in general and lentil in particular are one ingredient that I relay on to provide protein for my vegetarian customers.
This lentil soup is one and my customer’s favorite. It is very inexpensive to make, full of flavors and it delivers good amount of protein, fiber and more.
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, mashed
- 1 tablespoon ground cumin
- ½ teaspoon turmeric
- ¼ cup lemon juice
- 3 cups orange lentils
- ½ cup short grain rice
- 1 zucchini, cut into 1-inch cubes
- 1 small butternut squash, peeled, seeded and diced
- salt and pepper to taste
- Place the zucchini and the butternut squash in bowl, drizzle with couple spoons of olive oil, toss well and then place on cookie sheet and bake in 395 degree F. for 10 minutes. The vegetables should be almost done and still crispy. Set aside.
- Heat the rest of the olive oil in frying pan. Cook the onions for few minutes. Add he garlic, the cumin, and the turmeric. Stir and cook for one minute. Add the lemon juice.
- Place the red lentil in a large soup pan. Add 12 cups of water, little salt and bring to boil. Turn the heat to medium and cook for 20 minutes, stirring often, or until the lentils start to get little mushy. Add the rice and continue to cook over medium heat, stirring often, for an hour. The lentils, at this point, are mushy and the rice is cooked. If the soup very thick, add more water.
- Spoon the cooked onion and spice mixture into the lentils. Stir, and keep cooking the lentils. Taste, adjust the seasoning.
- Add the baked vegetables. Stir, cook over low heat for another 5 minutes. Remove from heat and serve with pita chips and enjoy.