As I begin the New Year, I tend to go back to healthy soups and salads to slim my waistline down a bit. But, I do love soups and lentil dishes all year round. Brown lentils are sold with their seed coat on, and have a grayish-brown exterior and a creamy interior, a staple in the Greek diet. Lentils provide you with protein, calcium and vitamins A and B, iron, and fiber. A traditional Greek lentil soup is made from the brown variety. Red lentils bring a new flavor to my taste buds, a smoother and creamier consistency. Red lentils are smaller, rounder, and sans seed coat, popular in many cultures including the Middle-East, India, and Morocco. This tiny-shaped pulse has long been used as a meat substitute for centuries. Give these a try and you will be surprised with the new flavors of red lentils.
Red Lentil Soup with Turnip and Parsley
- 2 tablespoons olive oil
- 1 diced onion
- 4 minced garlic cloves
- 3 finely chopped celery stalks
- 1½ cups chopped tomatoes
- 1½ cups red lentils
- 1 peeled and diced turnip
- 6 cups water
- Fresh flat leaf parsley
- 1 teaspoon red wine vinegar
- salt and pepper
- In a large pot, heat 2 tabelspoons olive oil over medium heat.
- Add onion, garlic, and celery to the pot, cook and stirring until tender 6-8 minutes.
- Increase heat to high and add tomatoes, cook for 1 minute.
- Add lentils, turnip and water and bring to a boil, reduce to a simmer.
- Cook for 20-25 minutes until lentils are tender.
- Stir in chopped parsley vinegar, salt and pepper.
- Don’t skip the parsley or vinegar, it adds the freshness you need for the lentils.
Recipe from WholeLiving.com
© 2012 – 2013, California Greek Girl. All rights reserved.