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IRIE_KEY's Photo IRIE_KEY Posts: 1,261
11/9/09 4:34 P

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I didn't either until I received these from a friend. I've tried to like regular brown/green lentils without success, but this recipe is truly delicious - in my opinion. I posted it to recipes and did the math on nutrition. It comes out to about 135 cal per serving/1 cup, very low fat and good amount of fiber. It's a very hearty soup. Almost a stew if you let it chill overnight.

Edited by: IRIE_KEY at: 11/9/2009 (16:39)
It's not what I did, but what I do next that sets the course for success.


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60SIXTY's Photo 60SIXTY Posts: 24,908
11/8/09 3:26 P

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I didn't know there were red lentils.
Hmmmm. I will have to look.
We love bell pepper in many other recipes, so this sounds like something we would like.

Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.

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VALI_T's Photo VALI_T SparkPoints: (97,731)
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11/7/09 3:03 P

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I love making different kinds of soup, so thank you for this new recipe that I'm going to have to try. emoticon

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IRIE_KEY's Photo IRIE_KEY Posts: 1,261
11/7/09 10:29 A

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This is a first attempt, but it's beautiful.
A friend gave us a bag of red lentils recently so here goes - the recipe on the bag was the starting point for this recipe - my ingredients vary from bag directions.
1 large onion chopped
chopped celery - about 5 stalks, but I love celery so back off if you're not a fan
red, orange and yellow peppers chopped. I picked up off local salad bar so it's about three sliced rings of each
2 garlic cloves chopped (I used minced garlic in EVOO - about 1/2 teaspoon
shredded carrots - about a handful
In a large soup pot sauté ingredients above in EVOO until tender. Add paprika, Italian seasoning and pepper to taste.
To the pot add:
2 cups rinsed red lentils
8 cups water
1 28oz can stewed tomatoes
2 bay leaves
powdered chicken stock (mine came from an Amish store in central WI, but I am sure grocery bouillon or similar stock would work fine)

Bring to boil, turn down to simmer and let cook for approximately one hour.

This has to be the prettiest dish I have ever made. It is an explosion of color and flavors and smells wonderful as it is cooking.

It's not what I did, but what I do next that sets the course for success.


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