Lentil Soup for the Soul

Today, we are talking about the main component of one of Soup Connection’s most popular soups, Moroccan Lentil.  Lentils are a legume that originated 10,000 years ago in what is now Iraq.  They are a great plant protein source second only to soy beans which has made them popular among largely vegetarian populations.  They are high in fiber, minerals, vitamins, and are low in fat. 

All About the Lentil: 

           

Lentils are classified into three main groups.  

• Brown Lentils-the most commonly available lentil with darker seed coats and will generally hold their shape during cooking.  
• Green Lentils- these will most likely be found in specialty markets but have a lovely green coat but take the longest to cook. 
• Red Lentils- may be found in Indian markets, they are usually orange in color, are quick cooking, and will fall apart when tender.

           

Lentils are popular to add to soups for an expensive protein source but can be used in many other applications as well.  They make a great side dish when added to a spicy creamy tomato sauce.  Traditional Indian cuisine includes lentils in a dish called Dal. A dal is a legume based soupy stew served over a bed of rice.  A less commonly know use for lentils is to use them to grow sprouts for salads or sandwiches.

How to Prepare Lentils:

Watch this video to learn the 5 steps to preparing perfect lentils every time!

Make it a Meal!

Moroccan Lentil Soup can easily be made into a Dal! Cook up some basmati rice and serve your soup over it.  Add some fresh made bread and a citrus berry spinach salad for a complete meal that is nutritious and colorful!           

Moroccan Lentil Soup

Source: http://www.eatingwell.com/recipes/moroccan_lentil_soup.html

Citrus Berry Spinach Salad

Copy-Cat Zupas Salad-Serves 1

1 cup baby spinach

¼ cup blackberries

¼ mandarin oranges

2 T crumbled goat cheese

2 T dried cranberries

1 T Pistachios (optional)

Blood Orange Vinaigrette (or citrus salad dressing of your choice, recipe follows)

Blood Orange Vinaigrette

Recipe courtesy of Chowhound.com

1 cup baby spinach

¼ cup blackberries

¼ mandarin oranges

2 T crumbled goat cheese

2 T dried cranberries

1 T Pistachios (optional)

Blood Orange Vinaigrette (or citrus salad dressing of your choice, recipe follows)

1/2 teaspoon finely grated blood orange zest

3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)

2 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped shallots

2 teaspoons whole-grain mustard

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup vegetable oil

Instructions:

Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tight fitting lid for up to 4 days.

Enjoy!