Garbanzo Lentil Soup

29 Dec

Meet Toaster. She’s got an eye for trouble and eye for good soup. Alayna is in Florida so I have to do soup solo. I invited my best pal Zach over who pretended at first he wasn’t madly in love with my new feline bestie, until she starting purring all over him and now look at them. All soupin’ in love.

The few times I’ve had to make soups without Alayna they turn out a little Mehhhh but this one is a winner. It’s just spicy enough to be exciting but not over the top. Lentils are good for us too…. Dang, I just did a little research, check this out:

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up–not out.

Zach! It’s a mighty good thing you ate two bowls of this stuff maybe your shockingly high cholesterol levels will start to decline. What, did you not want me to tell the world about that?

Zach liked this soup so much he wrote a haiku:
I love lentil soup
Because it’s as fun to eat
As it is to poop

Zach, that’s disgusting. But it’s sort of true. You know why? Because lentils are such an excellent source of fiber. Alright soupies, go and clean out your clogged post-Christmas systems with this winner.

Garbanzo Lentil Soup

  • Heat olive oil in heavy large saucepan over medium-high heat.
  • Add 1 onion & 3 cloves of garlic; sauté until golden, about 13 minutes.
  • Mix in 1 teaspoon of cayenne and 3 dried red peppers chopped and a handful or two of chopped carrots
  • Add 6 cups of chicken broth and 1 bunch of kale
  • Increase heat; bring to boil.
  • Add 1 lb of lentils and 1 14 oz. can of garbanzos beans, 1 package of mushrooms; reduce heat to medium, a twig of thyme and rosemary
  • Cover; simmer until lentils are tender, stirring twice, about 30(ish!) minutes
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