blender foods
My old blender burned out and died around St. Pat's day. I finally got a new one about a week ago. But in doing so I told my boyfriend that I needed to make something using it in the next 2 weeks (as I'm notorious for getting all excited about kitchen gadgets and then not continuing to use them
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4 cups (1 litre) water
1 large onion, quartered
1 large carrot, quartered
1 large tomato, quartered
1 large potato, quartered
1 cup red lentils, rinsed and drained
2 garlic cloves
1 tbsp salt
1/4 tsp ground pepper
1/2 tsp cumin, ground
1/4 tsp allspice, ground
1 bay leaf
Pinch of nutmeg
2 cardamom pods (or 1/4 tsp ground cardamom)
1 medium onion, diced
4 garlic cloves, minced
2 tbsp margarine OR 1/4 cup oil
Optional: sliced green onion for garnish (or parsley)
Bring water to a boil in a large pot or dutch oven. Add next 5 ingredients. Bring to a boil.
Add next 7 ingredients. Open cardamom pods. Add seeds to lentil mixture. Discard pods. Cover. Cook lentil mixture on medium heat for 20 minutes until vegetables and lentils are tender. Cool slightly. Remove and discard bay leaf. Process soup in batches, in blender or food processor until smooth. Return to pot.
Saute onion and garlic in margarine in frying pan for five minutes until golden. Add to lentil mixture. Heat on medium low for about 5 minutes, stirring occasionally, until hot.
Sprinkle each serving with green onion or parsley. Makes 7 cups (1.75 L)
1 cup: 220 calories, 4 grams fat, 1062 mg sodium, 12 grams protein, 37 grams carbohydrate, 5 grams dietary fibre
(I got this recipe from a magazine article awhile ago)
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