Today’s lesson is…Lentils and 2 Lentil Soup recipes!

Lentils are legumes, meaning they come from a plant with double-seamed pods that contain a single row of seeds.


Other common legumes include peas, peanuts, beans, garbanzo beans (chick peas) and soybeans. Lentils come in a variety of colors. Brown and green varieties are readily available in most supermarkets, while red-orange (some say “pink”) lentils are more commonly found in Middle Eastern or specialty stores.


Whatever your preference, just know that lentils are a great source of fiber, complex carbohydrates, B1, folate, minerals – and IRON – a great nutrient for the vegetarian diet. (Folate – folic acid – produces healthy red blood cells, and helps prevent anemia.)


Lentils, along with other legumes, are used in many dishes, including salads, main dishes, side dishes, chili recipes, dips, spreads, stews and soups.

Today’s  LENTIL SOUP recipes:  (aka: Vartabed Soup)


It doesn’t matter what the outside temperature is – hot, cold, or somewhere in between — there’s nothing more comforting than a bowl of lentil soup. Either of these recipes is sure to please.


If you want to jazz them up, toss in some diced carrots or a bunch of fresh, thoroughly washed, spinach leaves cut into ribbons.



#1. RED-ORANGE (Pink) LENTIL SOUP
Yield: about 8 servings


Ingredients:
2 cups small red-orange lentils, sorted & rinsed
2 quarts (8 cups) water
**2 to 3 beef bouillon cubes
One handful fine (#1) bulgur
1 onion, thinly sliced
3 Tbsp. butter or olive oil

Directions:


1. Sort through lentils and discard any stones, etc.; rinse.
2. In an 8 qt. pot, combine the lentils, water, bouillon and bulgur. Cook until lentils and bulgur are tender, about 20 minutes.
3. Sauté onions in butter or oil, until softened and lightly golden.
4. Add onion to soup and cook another 10-15 minutes.



** Note: Chicken, beef or vegetable broth can be used in place of the water. In that case, OMIT the bouillon cubes, and add salt to taste.



#2. BROWN OR GREEN LENTIL SOUP
Yield: 4 to 5 servings


Ingredients:
1 cup brown or green lentils, sorted & rinsed
4 cups water
**1 or 2 beef bouillon cubes
¼ cup rice or #2 bulgur
1/2 onion, thinly sliced
2 Tbsp. butter or olive oil



Directions:
1. In a 4 to 6 quart pot, combine the lentils, water, bouillon, and rice.
2. Cook until lentils and rice (or bulgur) are tender, about 20 min.
3. Sauté onions in a little butter or olive oil, until softened and lightly golden.
4. Add onion to soup and cook another 10-15 minutes.

** Note: Chicken, beef or vegetable broth can be used in place of the water. In that case, OMIT the bouillon cubes, and add salt to taste.