No kidding…that’s the recipe.  For all cooks (like me) who cannot follow a recipe and like to ad-lib, so to speak, this is a super recipe.  It’s so open wide, we can do anything we want to call it our own.  In addition,  this is about as easy as cooking can be, especially when you consider the nutrition from lentils and how satisfying the soup is.  This isn’t thick like some versions of lentil soup.  It’s simple, well balanced, and satisfying to the mouth and stomach. 

For those of you who want more specifics when following a recipe, see my version below.

Lentils offer so much goodness, we just can’t ignore them when trying to maintain a healthy diet.

One serving of dried lentils is about 1/4 cup.  In that 1 serving size, when cooked we get 70 calories, ZERO fat,cholesterol, and sugar, only 5 mg of sodium (if you don’t add salt), 19 g carbohydrates (that’s for your workout in the morning), and 8 g protein (so important for strong muscle development). 

Lentils are one of the easier legumes to cook. They do not require an overnight soak.  I’m going to offer my version of  Toni’s recipe with a little more specifics.

• 16 oz lentils (sorted for any off colored lentils or tiny stones and rinsed two times in a colander).
• 1 bay leaf
• 2 carrots – cut in 1/4 to 1/2 inch pieces
• 1 large onion – rough cut into larger chunks
• water to cover – you want to cover the lentils and veggies so the water is about 2” over the level of your ingredients.  If not (maybe you want a thicker soup or thinner soup), simply watch carefully and keep adding water as needed.
• salt and pepper to finish
• oil to finish *I forgot to add the oil – it was delicious any way!

After sorting and rinsing the lentils (it’s so rare that I find a lot of “strange” things in my beans…I think generally you’re pretty safe but all the bags say to sort and rinse so…you never know and it’s best to be safe.) I put them in a large pot, added the bay leaf, carrot (you can also add chopped celery which would be so good!), and the onion then turned the heat up to medium high and brought to a boil, uncovered. 

Reduce the heat to a simmer, cover the pot and cook 40 minutes. *Check to make sure there is always enough water in the pot.   Also – if you don’t add the carrots, you will probably only need 30 minutes for the lentils to tenderize.

Check the lentils to make sure they are softer, and if so, add the salt and pepper.

This is surprisingly tasty without a lot of ingredients or time.   Try it…it’s too easy and healthy not to.  Cheers!

By the way, if you want another recipe using lentils, see this super recipe for Lentil Apple Walnut Loaf.  Love it!

Joanne

This is a soup that is rich with vegetables of celery, carrots, onions, and tomatoes.  The large bean called a “Butter Bean”is used to add a smooth, starchy texture to the soup .  Butter beans only have a small amount of fat.  In a 1/2 cup serving there are five grams of fat per 100 calories.   They are a good source of iron, 8% of RDA in one serving. 

• 1 1/2 cups celery, finely chopped
• 1 cup carrots, finely chopped *I bought a bag of pre-cut carrots and used the whole bag.
• 3/4 cup onion, finely chopped *I mixed green and red onion
• 3 TBS vegetable *I used Olive oil
• 3 TBS flour
• 4 cups water *I used 32 oz of Vegetable broth
• 2  (16 oz) cans BUSH’S BEST Butter Beans, drained
• 1 (14oz) can diced tomatoes
• 1 tsp basil
• 1/2 tsp salt
• 1/4 tsp pepper

In a large pot, add the oil and when heated, add the celery, carrots, onions and cook on medium high until softened (about 6-8 minutes).  Add the flour and cook, stirring constantly for 1 minutes.  Gradually add the water (or broth), stirring until smooth. 

Add the remaining ingredients and bring to a boil. 

Reduce to a simmer and let cook 25 minutes or until slightly thickened.

Chris suggests that adding cut green AND northern beans would make this soup even better as would the use of fresh basil as opposed to dried.  Fresh makes everything better.  

To top things off in a bang up fashion, serve in a bread bowl and make sure to eat all that flavorful bread soaked bread when you reach the bottom of the bread bowl.  Oh So Good!

Make a Bread Bowl and Homemade Croutons

Purchase or make a round rustic loaf.

Cut of the rounded top and slice into wedges for dipping bread.  Scoop out the middle of the bread, being sure to leave enough inside so  you don’t slip and go all the way through making a hole and ruining your bowl. 

With the inside, make homemade croutons by preheating the oven to 375 F.  Rip the bread apart and scatter on a baking sheet sprayed with non stick spray.  Squirt the bread pieces with a healthier option buttery spray …

Salt and pepper the bread and now sprinkle on about 2 TBS grated parmesan cheese. 

Bake 10 minutes, stir around and bake 5 minutes more until crisp and browned.

I love bean soups and this Butter Bean Soup didn’t disappoint.  It is a delicious recipe and so open to all sorts of variations.

Joanne