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Lentil and Radish Soup

Posted Jan 11 2011 2:39pm

Though I’ve been a fan of lentils for years, I’ve just recently discovered my love of radishes. For me, radishes were nothing more than an afterthought, something to garnish a dish or add color and crunch to a salad. A few weeks ago, I learned that radishes are a key ingredient in many Indian dishes so I threw some into a pot of lentil stew (dal) and discovered my love for these little red beauties. They are crisp and cool with a light peppery flavor. You could eat them raw or cooked, either way they are divine.

This soup is on the lighter side, but has good heft from the lentils and potatoes. The radishes also add substance without making the soup starchy. The best part is, radishes are currently in season.

Ingredients: (makes 4 servings)

2 cups of lentils (soak overnight to speed up cooking time)

1 carton of veggie stock

3 large carrots sliced

1 leek sliced

2 small golden potatoes cubed

1 bunch of radishes rinsed will and sliced

1 Tblsp Herbs de Provence

1 tsp Basil

salt and pepper to taste

Directions:

The first thing to sort out are the lentils. If you have time, soak them overnight in cold water to reduce the cook time. Drain and rinse and then add to your soup.

If you can’t soak the lentils overnight, allow them to boil on the stove for an hour or so until tender but not mushy. Then drain and rinse well before adding to the soup.

Next, prepare the other veggies. For the radishes, you’ll need to wash thoroughly, remove the stem and slice. Discard the tops and squiggly root tails.

In a large soup pot, heat extra virgin olive oil on medium high heat. Add in leeks first and cook for a min or two until aromatic and tender. Next, add the rest of the veggies. Allow to cook down for about 3 minutes.

Once veggies have softened up a bit, add Herbs de Provence, Basil, and veggie stock. Be generous with your seasonings. They really light up the flavor.

Next, add the lentils, combine well and bring to a boil.

Reduce to a simmer and cook for about 25 to 30 min, until veggies are cooked through. The radishes will lose their pink coloring and become translucent and very tender. Check the seasoning. Add salt and pepper to taste.

Serve hot with a side of buttered whole wheat toast. This soup is easy to make on week nights and makes perfect leftovers.

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