Unlike other dried beans, lentils cook in minutes. For those busy weeknights, serve Red Lentil Soup. This one-soup meal is ready in less than an hour.
2 tablespoons butter
1 sweet onion, diced
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
2 cups dried red lentils
2 extra-large chicken bouillon cubes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh basil
How to Make It
Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until tender. Add tomatoes, next 5 ingredients, and 5 cups water.
Bring to a boil; reduce heat to medium, and cook, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil just before serving.
The Sandwich: Layer chutney, Havarti cheese slices, deli pork slices, and Dijon mustard between multigrain bread slices. Spread outside of sandwiches with butter; cook on a hot griddle over medium heat 3 minutes on each side or until lightly browned.
Thus was very easy to prepare and I had all the ingredients in the pantry. Great soup for a week night dinner on a chilly night. I didn't make the grilled cheese sandwiches, but I'll keep that in mind for next time. I added some smoked sausage to the soup and used chicken broth instead of all the chicken bullion cubes. It needed a little "bam" so I added some red pepper flakes. I didn't have fresh basil, so we did without and it was great. Good solid recipe that can be modified to use what you have in the pantry. I pick up red lentils from the bulk department of my grocery store and they cook much faster than brown or green lentils.
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