During our severe cold snap this week I could only think of warming “Comfort” foods. Soup is always one of my favorites. Since I’m working on a healthier diet in the new year I got started in the kitchen, with my trusty dutch oven, ala Le Crueset, and began to put together what turned out to be a yummy Mediterranean Lentil Soup. I’m sharing the recipe here today and hope you will make and enjoy it as much as we did! It’s easy, delicious and right on target for my eating program. Serve it with some crusty bread, organic whole wheat bread, if possible, a crisp green salad and a hearty red wine. A Votre Sante! (Here’s to Health).
Mediterranean Lentil Soup
1 teaspoon extra virgin olive oil
1 sweet yellow onion, finely diced
5 cloves garlic, peeled and diced
3 organic carrots, peeled and thinly sliced
2 cups French Green lentils
1 cup organic brown rice
3 organic plum tomatoes, diced
Sangre de Cristo Spice Company Mediterranean Blend
Gray Salt & pepper to taste
1 box organic vegetable broth
2-3 cups of water
Saute the veggies in the olive oil until the onion is just transparent. Add the remaining ingredients and simmer on low heat for an hour, or until the lentils and rice have cooked.
Add additional liquid as needed. This can get rather thick if you don’t keep an eye on it! I get my organic spices from: http://sdcspice.com/
