Soup in the middle of August? Well...yeah. If your fridge and pantry are getting low and the temp drops below 80. Why not? This recipe is from the September/October 2010 issue of Clean Eating Magazine, in a feature about what the food editors themselves like to eat.
Hearty Lentil Soup
1 cup dried red lentils (I used French green lentils)
2 Tbsp olive oil
1 onion, chopped (I used a sweet one)
1 red bell pepper, seeded and chopped
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 cup brown rice (I increased this a bit--there's no way 1/4 would've even been visible)
1/2 tsp sea salt
1 Tbsp fresh lemon juice (we added our own at the table)
1. Rinse lentils and pick through to discard any debris or small stones; drain well.
2. Heat oil in a large pot over medium-high heat. Add onion and bell pepper and saute for 5 minutes or until brown. Stir in cumin and red pepper flakes and cook for 1 minute. Add 4 cups water (I increased a little because of the extra rice), lentils, and rice. Bring to a boil. Reduce heat to low; cover and cook for 20 minutes. Add salt, then stir and cook for another 30 minutes.
3. Stir in lemon juice before serving. Leftovers will keep in the fridge for a week.
The H had two servings; I thought it needed more something but couldn't place what. Spice? Salt? I ended up using two wedges of lemon in my bowl and then it was ok.
This was the little guy's portion:
He ate exactly none of it. You win some, you lose some.
Nutrition information per 1-cup serving:
Calories - 290
Fat - 9g
Carbs - 41g
Fiber - 9g
Sugars - 4.5g
Protein - 14g
Sodium - 248mg
Cholesterol - 0mg