Midday Fix: LENT’IL SOUP
Henry Nuguid Executive Chef at I Dream Of Falafel for four years
Lentil Beans can be bought at any local Middle Eastern or European grocery store.
1 cup red lentil beans
1 tbsp olive oil
2 cloves minced garlic
1/2 of a jalapeño minced
1/4 cup diced celery
1/4 cup diced carrots
1/4 cup diced red onions
1/4 cup vegetable spice mix
5-6 cups water
Heat olive oil in a soup pan.
Sauté the garlic, jalapeño, and red onions for about 2-3 minutes over high heat. Add in the carrots and celery and sauté for another few more minutes.
Soak lentils in water for 15-20 minutes and then rinse them. Add 5 cups of water and the vegetable spice mix. Bring to a boil, add lentils, then turn down heat to simmer, uncovered, for about 25-30 until lentils are thick and fluffy. Add more water if thinner soup is desired.
Serve with squeezed lemon.
Yields 5-6 cups
1. Soaking the lentil beans
2. Remember to add oil before sautéing
3. Boil long enough to get the desired thickness
4. Squeeze lemon just before serving