World Food Wednesday: Lentil Soup

Ingredients:

1 cup red lentils

4 carrots

3 zucchinis

3 potatoes

2 tbsp olive oil

1 cup canned crushed red tomatoes (or cooked tomato purée)

2 garlic cloves

1 tbsp cumin

Salt to taste

8 lemon wedges

8 tbsp butter

1 fresh baguette to serve

Directions:

1. Rinse the lentils and drain; add 2-3 cups water in small saucepan and heat to boiling on medium heat. When the lentils have cooked for a few minutes, drain the water (removes some of the gas-causing substances). Add a couple more cups of water, and return to heat to cook for approximately 30 minutes.
2. In a separate large pan, place peeled carrots, peeled potatoes (cut in half), and zucchini (you can also add a couple of roma tomatoes or onion if desired) in several cups of water and put on medium-high heat until tender (about 30 minutes). Can add salt to this water.
3. In another small saucepan, add a couple tablespoons of olive oil and sauté the garlic, minced but before it starts to brown, add tomato sauce and cumin. Can add a half cup of water and cook this mixture for a few minutes to blend flavors.
4. Using a slotted spoon, remove the tender cooked vegetables to a blender, and spin in a blender for just 20 to 30 seconds, not too smooth. Can also mash with a potato masher in the pan with the cooking water. If you blended them, add back into the cooking water. Blend the lentils when cooked through, then add to vegetable mixture.
5. Add the tomato mixture to the vegetable and lentil mixture; adjust the salt and heat back to serving temperature. Serve with lemon wedge (squeeze juice into soup) and a dab of butter. Can also serve with a fresh baguette. Yield: 6-8 servings.

Nutrition Facts:

Calories 517.6; Fat 16.8g (sat 8.2g, mono 5.8g, poly 1.6g); Protein 17.2g; Carb 77.4g; Fiber 13.2g; Chol 30.5mg; Iron 6.2mg; Sodium 846.7mg; Calc 93.4mg.