Becky’s Lentil Soup
In my family, the phrase “lentil soup” reminds us all of a running joke about the horror of “bean weeks”. When my clan ran low on cash, us nine kids were urged on to eat bowls of cheap beans with stories of “Esau selling his birthright for a pot of lentils.” Trust me. None of us wanted to sell our birthrights for a pot of lentils. Esau … you crazy.
In fact, I rank lentil stew as the top #4 grossest food in the world, coming in right behind my personal ranking of 1) Corn Pudding 2) Sloppy Joes and 3) Shepherd’s Pie. Apologies to Becky and Sarah, who make a Mean Sloppy Joe! 🙂
But BECKY’S LENTIL SOUP … ah, that is another matter entirely! It has COMPLETELY changed my mind on lentils. I ate this stuff as fast as I could. Warm, filling, and the chicken was soft and smooth and buttery. Yum yum yum yum yum yum yum.
Here is the amazing recipe. You’ll want to stock up on some Beano (let’s keep it real), BUT sosogood. I’m going to make a batch later this week — it is that addictive. And did I mention it helped me lose a pound or two? Protein, veggies, Bible stories, delicious fall soup recipe, salicylate/sulphite free … what could be better?
The Lentil soup is a three part recipe, here goes:
Becky’s Lentil Soup
Garbanzo (Chick Pea) Beans
Soak a bag of garbanzo beans overnight (or at least 8 hours). Drain and rinse. Fill large pot with water and boil beans until tender. (Scoop off foam to cut down on gas and add water as necessary). Three cups are needed for the lentil soup recipe — remaining beans can be used in SSF Hummus (recipe to come) or as an add in to pasta (I like mine with orzo). Can be prepared at the same time as the …