Friday, February 1, 2008

Lentil Soup Can Actually Be Good
(and it's good for you too)

I would never have considered myself a lentil person before. Somehow I had formed an impression that they were tasteless, mealy fare. While watching the Food Network one day, I saw Giada De Laurentiis whip up this lentil soup. It looked simple, fresh, and surprisingly good so I thought I'd give it a try. I followed the recipe, excluding only the parmesan cheese. My entire family, kids and all, loved it. It's now become a staple in our family. Serve it with some nice crusty fresh bread and you have a nice light meal.

Nutritional Notes:
Lentils pack quite a nutritional punch. They are rich in dietary fiber, protein and iron. And they contain more folic acid than any other unfortified food - a one cup serving contains 90% of the recommended daily allowance!

RECIPE by Giada De Laurentiis

Allergy-Friendly Tweaks & Other Recipe Notes:

  • Dairy-Free Tweak: Omit parmesan cheese
  • Vegetarian/Vegan Tweak: Replace chicken broth with vegetable broth
  • For a slightly thicker consistency, puree roughly 1/4 of the soup prior to adding the elbow pasta
  • Try this soup using French green lentils (pictured above) if you can find them since they don't break apart as easily, otherwise brown lentils work out fine

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