It’s December in Florida. The outside temperature has finally dipped below 80°F during the day, while the evenings are a comfortable 60°. I planned on making lentil soup for dinner to ward-off the ‘chill’. It just so happened that my foodie-friend, Christine Datian, emailed me her special red lentil soup recipe – one that she developed from all the recipes that she’s tried – that very day. Christine currently resides in Las Vegas, Nevada, but is proud to say she was born and raised in Fresno, CA.
Since I was going to make lentil soup anyway, I decided to try her version, and with her permission, am posting it for you. I hope you’ll like it as much as we did!
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| Christine’s Red Lentil Soup |
From: Christine Datian, December 1, 2011
INGREDIENTS:
2 cups red lentils
1/4 cup coarse milled bulghour
4 cans of chicken or beef broth, or 2 quarts of lamb broth if available or desired.
6 cups water
3-4 stalks celery (plus green tops), chopped or diced
3-4 carrots, diced thinly
1-2 teaspoons fresh mint leaves (chopped)
Dash of sweet basil
Salt and pepper to taste
Cayenne (red) pepper to taste
· Bring broth and water to a boil in a large soup pot.
Also:
1-2 tablespoons butter or olive oil
1 large yellow onion (chopped)
1/2 cup chopped Armenian or Italian parsley (optional)
