Thursday, February 6, 2014

Lentil Soup


2 Tbsp. olive oil
1 cup chopped onion
1/2 cup chopped celery
2 medium carrots, chopped
1 tsp. Creole seasoning
1 tsp. ground cumin
1/2 tsp. garlic, minced
1 can (14.5 oz.) diced tomatoes in sauce
1/2 pound lentils
1 lb. ground beef, cooked and drained
6 cups water
4 beef bouillon cubes

In a 6 quart pot, heat olive oil.  Add onions, celery, and carrots.  Cook 5-6 minutes or until onions are translucent.  Add all other ingredients stirring well.  Cook 1 1/2 hrs. over med. heat or until lentils are tender.

Comments:  This was pulled from 2 recipes giving me the measurements of lentils and liquid.  I also used the ingredients of onion, celery and carrots but used my own measurements.  The cumin was also an ingredient in both recipes.  I did add the garlic, Creole seasoning, ground beef and beef bouillon.  I had no idea how this would turn out but I have to admit that it is delicious!  It doesn't taste like any lentil soup I've ever eaten since most include some form of pork and call for coriander.  Well my pork was frozen and I had no coriander.  No matter - this worked beautifully.  I didn't add salt due to the salt in the bouillon.  This does give you just a bit of heat form the Creole but not too much.  Think With Your Taste Buds and create your own recipes.

Food Tester Carol:  Lentil soup can sometimes be bland and the delicious earthen flavor of the lentils is lost, but not so with this soup.  The lentil base is enhanced by Cajun spices and cumin, just enough to give it some muscle, but not over-powering.  Ground beef and tomatoes in the soup act as if they are happily singing (or harmonizing) as part of this hearty, satisfying dish.  It's a meal in itself and just a few crackers will complete the meal.
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