It’s the day of Hurricane Irene: I decided to make some “comfort food”, but I wanted something nutritious at the same time. I started the soup in the early afternoon, it was ready to eat by 7:00 …. Now I have some scrumptuous soup and I don’t have to be concerned about going to a restaurant to get it.
Ingredients
1 cup Black Beluga Lentils (Dry)
5 Large Button Mushrooms
1 Medium Onion
6 cloves garlic
1 teaspoon olive oil
1/8 cup Tamari
2 Tablespoons Cabernet Wine (or other dry red wine
1 Cherry Pepper (red or green)
1 Packet Soya Sazon (without annatto)
2 carrots – chopped
Rinse the lentils and drain. No need to soak first.
In a Medium saucepan put in olive oil, red wine and tamari and keep it on low while you are chopping the mushrooms, onions and garlic.
Add the chopped mushrooms to the pan and increase the heat to medium and saute til crispy. Watch the mushrooms so that they don”t burn. When mushrooms, are done add onion and garlic and saute til they are softened.
Place the sauteed veges, and all the other ingredients to a medium sized crockpot and cook on high for a couple of hours. When the lentils have softened, reduce heat to low and continue to cook.
If you don’t have a crockpot simply use the same pan you used to cook the veges. If you don’t have Tamari you can substitute Soy Sauce, or you could leave it out all together. I added it for a smoky flavor. In fact if you don’t have all of the ingredients, you could get away with just onions and garlic with some of your favorite spices and it will still be wonderful.
This is one of the best lentil soups I’ve ever made and/or tasted. I know this sounds self serving, but I really mean it. I didn’t use a recipe, I just kept throwing the ingredients in that sounded good to me. My husband said it was a “10”. It made enough for 4 large servings. I have made it twice since my original posting.
Serves 4.
P.S.
