Thursday, December 27 2012, 01:30 PM MST
Lahav's Lentil Veggie Soup
As Aired On December 27, 2012
Recipe Courtesy Of Lahav Ardi
6 cups vegetable broth
½ cup each red and green lentils
1/3 cup barley
1/3 cup onion –finely chopped
¼ cup celery hearts –with the leaves finely chopped
4 small red potatoes or 2 small regular potatoes (we prefer red) cubed in ½ inch cubes
1 cup sliced fresh carrots (regular or baby are fine)
1 cup frozen peas
1 cup frozen corn
1 cup sliced mushrooms
1 ½ Tablespoon parsley
½ tablespoon oregano
½ tablespoon basil
1 teaspoon cilantro
1 teaspoon sage
Salt and pepper to taste
Added options in the prep phase:
-To make this non-vegetarian and to add some protein we will often add 2 small chicken breasts (about a half pound) that have been cut into 1 inch cubes. We actually like it better this way and recommend it strongly.
-You could also use chicken broth instead of veggie broth, something we will do when someone is sick at home.
-Tablespoon or two of Garlic
1.) Pour the broth into an 8 quart pot over medium heat.
2.) Add lentils and barley to begin cooking.
3.) Now cut your carrots and potatoes and add them to the broth along with the spices and frozen veggies.
4.) Bring to a boil and then reduce to simmer until lentils and barley is tender.
5.) If soup is too thick you may opt to add another cup of broth.
6.) Add salt and pepper to taste.
Toast some whole wheat bread or multi-grain bread topped with mozzarella and Gouda cheese in the oven to serve alongside.
Also, a little bowl of fresh strawberries, blue berries and kiwi go very well on the side for a treat.
(Copyright 2012 Sinclair Broadcasting Group.)