Monday, June 18, 2012

Dr. C's Lentil Soup

     I mentioned lentil soup in my last post.  Therefore I will provide the recipe.  Lentils have more nutritional value per penny than any other food.  Making soup is restorative.  Eating homemade lentil soup is like lying on the grass, feeling the wind, dozing off, being carried into the womb of the earth.

Lentil Soup

1 lb lentils
8 bay leaves
1 bottle red wine
8 carrots, peeled and chopped
8 stalks celery, chopped
1 apple, cored and chopped
8 cloves garlic, peeled and chopped
zest from one orange
1 Tbsp salt
6 cobs of corn, shaved off
fresh thyme, handful (optional)

Wash lentils 3 times, then cover them with 5 inches of water in a 12-quart pot  Add bay leaves and cook for 1 hour or until soft.  Remove bay leaves.  Add all other ingredients except thyme and cook for 30 more minutes.  Add thyme and additional water if needed.  Turn off heat.  Allow to rest for up to one hour.  Serve with salad, brown rice, or a crusty 12-grain baguette.

I don't know how many calories are in each serving.  I don't know the nutritional statistics.  Eat as much as you want.

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