The Celebration Continues: #NationalSoupMonth
Continuing RMACT’s celebration of #NationalSoupMonth, Carolyn Gundell, RMACT's nutritionist, shares another fabulous soup recipe from the book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be.
This week, Carolyn encourages you to try the Turkish-Style Red Lentil Soup, which is full of protein, iron, vitamin A, folic acid, and fiber.
Turkish-Style Red Lentil Soup
2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, crushed
3 carrots, peeled and sliced, or 1½ cups sliced peeled baby carrots
1½ cups red lentils, picked over and rinsed
7 cups fat-free low-sodium stock or water, or more as needed
Salt and freshly ground pepper, to taste
1½ tablespoons unsalted butter
1 teaspoon dried mint
Dash of paprika or red pepper
1. Melt the butter in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic, carrots, lentils, and stock and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes, or until the carrots are soft and the lentils are mushy.
2. Thin the finished soup with additional stock or water if desired. Adjust the seasoning and keep warm while you prepare the garnish.
3. To prepare the garnish, melt the butter in a small saucepan over medium-high heat. Add the mint and paprika and cook for 10-20 seconds, or just until fragrant. Add the garnish to individual soup bowls (or add it to the soup in the saucepan). Note: You can also add the mint and paprika directly to the soup during the last 20 minutes of cooking.
Serves 6 to 8 (makes about 7 cups)