Baby Tips Lovin Lentils

 I decided to change the name of my blog to "A Slice of Nutrition" since I think it better represents the essence of my blog.  I want to teach nutrition tidbits to my readers that are backed by nutritional science.  I'm also going to start incorporating more recipes into my posts.  I hope you like my new logo!  Without further ado, here is my latest topic...

Red Lentil Soup with 12-Grain Cheesy Toast

Lentils are a nutritious legume that provide the followingbenefits:

1.    Good source of vegetarian protein (9 grams per ½ cup)

2.    Very good source of fiber (8 grams per ½ cup)- fills you up,not out!

3.    Rich in essential nutrients such as folate, manganese, andiron

4.    Quick to prepare- no need to soak overnight like beans

5.    Available year round!

6.    Best of all: they’re dirt cheap

So it’s no wonder Esau was so willing to trade away hisbirthright.  He must have known allthe health benefits of lentils! Lentils come in different colors: red, brown, and green.  Brown and green hold their shape wellwhen cooked and add a great texture. Red pretty much disintegrates in soup acting like a thickening agentwhile still providing all the vital nutrition. 

I love making soup for dinner when the weather startsgetting cooler.  This past week Imade a red lentil soup, a mirpoix-based (onion, carrot, celery) soup with redlentils and wild rice.  It has beena staple at our dinner table for years. The final product was so creamy sincethe lentils completely dissolved.

Ingredients:

2 Tbsp Olive oil

2 Vidalia or sweet onions, halved and sliced

3 stalks celery, chopped

2 carrots, chopped

3 cloves garlic, crushed (I use 3 frozen crushed garliccubes)

Salt and pepper to taste

1tsp Garlic powder

1tsp Onion powder

8 c Water + 2 Tbsp consommé

1 c Dry red lentils, rinsed

¾ c Pearl barley, rinsed

1 Tbsp Lemon juice

1 Tbsp Red wine vinegar

2 Tbsp brown sugar

1.    In a large stockpot sauté onion, celery, and carrots in oil onmedium-low heat until onions start turning light brown. 

2.    Sprinkle salt, pepper, garlic, and onion powder on onions andcelery while cooking. 

3.    Once vegetables appear soft, pour in water + consommé.  Raise heat to high, cover, and bring toa boil.

4.    Once boiled, add lentils and barley and bring back to aboil.  Once boiling, bring to asimmer and cover.

5.    1 hour into simmering, add lemon juice, red wine vinegar, andbrown sugar

6.    Simmer for another 30 min-1 hr (total 1.5-2 hours, stirringoccasionally)

7.    Enjoy with some rustic bread!