Recipes

WINTER RECIPE: Red Lentil Soup
Since I have switched to red lentils, from brown lentils, my son has declared this his favorite soup. Although I don't recognize a difference in taste, red lentils are much more appealing to the eye in this recipe. Red lentils are high in protein. They are more expensive, and harder to find in our neck of the woods. Molly Bea's in Chesterton has them in bulk, check them out.

I serve this soup with a nice green salad (although not local or in season), warm whole wheat corn bread and finish off the dinner with a tropical smoothie (maybe that's why this is Tracy's favorite dinner).

1 onion, diced
2T. Cumin
1 clove garlic, minced

Sautee in olive oil until onions are soft.

Add:
4 cups vegetable broth
1 1/2 cup red lentils

Bring to a boil and simmer softly until lentils are soft about 25 minutes.

Puree 1/2 the lentils and return to the pan. Stir in 2 T. Cream of Coconut. Salt and Pepper to taste.