It’s the fall and self autumn means the season of soup. I like soup at any time of the year, but there is nothing better on a cold day than a bowl of copious soup. He who warms you and fills your belly. Do you see where I go with that? I make soup in a meal.
Today is Wednesday. If you are new to read my blog only to know that Wednesday is a busy day in our house. So I’m trying to do something for fast and easy dinner. So today, I go back to vegetarian cuisine.
For me, it’s very important when you cook vegetarian as a meal he fills and balanced. Now, when I say balanced, I mean it has your vegetables, proteins and carbohydrates. I think when people cook vegetarian, it’s easy to be weak or non-existent on the protein part. The end result is if you do not include the protein, you will have a very hungry belly quickly.
So what better way to get a protein than by lentils? These small legumes are very high in proteins (26%). They are easy; They come in different sizes and colors. But they drink very quickly from the dry stage. They do not look like a regular legume, where they need to soak at night. So, for this reason alone, they make fast and easy vegetarian cooking.
The lenses are also pleasant to lighten the non-vegetarian in vegetarian cuisine. I explained clearly in my previous blogs that I am not vegetarian, but I eat a lot of vegetarian dishes. Because the lenses do not look like your regular legume, they blend in your dish. Instead of standing out. You can buy green, brown, yellow, black and red lentils in color. They can be divided or whole. The reds are generally divided and one of the most popular. Because they are divided, they coo do even faster. That’s why I’m going to cook vegetarians today with red lentils.
I will share a recipe of lens soup with you. My friend Norma shared this with me many years ago and it was (no word game planned) a staple in our house. Now, for you guys out there who are not vegetarian and want to reinforce this soup even more. You can add sausages cut to that; I would use a spicy chorizo or Italian.
Soup with a heating lens of the belly
5 mined garlic cloves
1 large chopped onion
2 tablespoons of olive oil
1 tablespoon of cumin
2 sliced average carrots
2 chopped leeks (white only)
1 cup of dry lentils (I use red)
1 Cute Oregano
1 teaspoon of basil
1/4 c. TSP Cayenne Pepper
1 28oz can hide plum tomatoes
4C vegetable stock (chicken stock is suitable for non-vegetarians)
In the soup saucepan jumping onions in olive oil until they are mild. Add garlic and jumped for a few more minutes. Make the heat and stir in cumin. Cooking for a few extra minutes. Add carrots and leeks, mix for 2-3 additional minutes. Add remaining ingredients. Cook for about 30 minutes. Or until the lenses are soft. Salt and pepper to taste.