As the season change, so does the way we dress, the restaurants we choose, the food we eat, our choices of amusement venues.
We meet our body’s demand to seek warmth by dressing warmly, drinking hot beverages and eating hot food. Salads and cold cuts lose their appeal to soups and grilled sandwiches, and relaxing by the fire with a book, a blanket and something hot becomes almost irresistible.
For those who hold an eight to four job, going home to prepare a tasty and hot meal holds little appeal, and standing by the stove for hours becomes a daunting process.
Soups are easy to make, but they don’t usually satisfy the appetite, and so the person soon finds himself searching for some other tasty morsel.
But what if you could make something that is super easy to prepare, delicious, doesn’t need you to stay standing by the stove and, more importantly, leaves you full and satisfied?
In a previous article you can find about the healthy benefits of lentils, and how they can leave you feeling full and satisfied; as well as make an ideal meal for vegetarians who want an iron-rich dish.
Lentils are rich in vitamins and minerals, and in contrast to other iron-rich legumes and beans, lentils are also rich in vitamin C, which helps the body absorb the iron present in this grain. Aside from minerals and vitamins, Lentils are also rich in protein and fibers, which helps them to make for a healthy, low fat, satisfying and fulfilling meal.
Below is a soup recipe that is easy to make, healthy and deliciously satisfying.
- Two cups of lentils, washed and drained (red, split lentils are best, but the brown, whole ones can be used as well).
- One onion, chopped
- One garlic clove, diced
- Salt for taste
- Two tablespoons of vegetable oil
- In a medium-sized pot, boil four to five cups of water with the lentils and salt
- Once it’s been boiling for five to ten minutes, lower the heat and cover the pot.
- Place the chopped onions and diced garlic together with the oil in a frying pan and let it fry until it becomes golden in color
- Once the soup becomes a thick stew, add the golden onions and garlic to it and let it cook for five more minutes.
- You can add a little lemon juice to the soup and some black pepper to give it a bite.
- If you use the red, split lentils, decrease the amount of water to three or four cups.
Note: This is a famous soup in the Middle East, and most have Syrian bread to accompany it.