Spices That Len-til Your Palette

Tonight I had the best soup ever!  Well, it was a good dish that was warm spicy and tickled my palette well.  The dish was a vegan lentil soup that  was filled with flavor.  Truly, spices that were lent to your palette.   As I was eating the dish, I was naming all of the spices that were recognizable to a friend.  She just laughed and said, it must be good.    Then later, the person who made the dish came to say bye, but before she left she described the dish in front of both of us.  Let me tell you,  I got most of the spices to a “T”.  Yeepppieee!

Lentil Soup

Lentil Soup (Photo credit: divadea)

You may be looking for the picture of the soup, but I didn’t even take a picture.  So sorry, but you should know that I have already begun to look for the recipe.   Here is a recipe that is very similar to what the original ingredients were after speaking to the person who made it.  The only thing to keep in mind is that it was a vegan recipe that I had tonight, so I would use a vegetable broth and added potatoes for a little hardiness to the bowl.

The resource of where I got this recipe is found below!  I take no credit for this recipe!


Delicious Greek/Mediterranean Style Lentil Soup

Recipe can be made with or without the “puree-ing” step-without puree will be a  chunky/heartier soup.  Try adding chopped celery and chopped carrots. Quick and  easy! Great for a cold winter afternoon! ENJOY!


6 servings   1  bowl


1  tablespoon olive oil
2  cups chopped  onion
1  teaspoon ground turmeric
1  teaspoon ground cumin
1  teaspoon  chili powder
1  teaspoon ground red pepper
1/4  teaspoon salt
1/4 teaspoon black pepper
2  garlic cloves, minced
3 1/3  cups water
2 1/3   cups dried lentils
1/3  cup chopped fresh cilantro
3  (14 1/2-ounce) cans  fat-free, less-sodium chicken broth or beef broth(i prefer beef some prefer  chicken)
1  (28-ounce) can diced tomatoes, undrained
1 or 2 Bay leaves 
2 tablespoon red wine vinegar
For garnish(top each bowl  with)
Chopped fresh tomatoes (optional) Cilantro sprig  (optional)


Heat olive oil in a large Dutch oven over  medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the  turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1  minute. Add water and next 4 ingredients (water through diced tomatoes); add bay  leaf and bring to a boil. Reduce heat; simmer 1 hour. splash with red wine  vinegar
OPTIONAL: **Reserve 2 cups lentil mixture. Place half of  remaining mixture in blender; process until smooth. Pour pureed soup into a  large bowl. Repeat procedure with other half of remaining mixture. Stir in  reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro  sprig, if desired.

Recipe is from:  http://www.epicurious.com/recipes/member/views/MEDITERRANEAN-LENTIL-SOUP-1212629#ixzz2igwlddcn


Assignment:   Lentils are an edible seed that is a considered a legume.  They come in a variety of colors and are used in soups, side dishes and as a “starch”.  Learning about various foods is great, but really cooking with foods that are very good for you can become a challenge.  Lentils take time to learn how to cook and work with as a cook, but once mastered it can be a great staple in your pantry.  If you have used lentils, please share with us the type of dishes that you make with them.  If you have never used lentils and have been hesitant to use them, tell us when you may try lentils to add them to your “new foods” list.


© 2013 Jewel Williams


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Categories: Healthy Meals | Tags: , , | 8 Comments

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8 thoughts on “Spices That Len-til Your Palette

  1. WOW thanks for sharing! I will have to try this out :O)

  2. My husband has used lentils in cooking for years. This is a nice sounding soup and timely, with our return to winter weather here in upstate NEw York.

  3. Thank you from another vegan! Lentils are awesome for you and your gut flora. This is great and thank you for sharing something to help others.

    • I wish I was a complete vegan. I do love my salmon! However, I do to have several eating restrictions, so it is best to eat vegetables like no other. Kind of hard when the family likes meat and I could eat falafel, chickpeas, spinach, eggplant oh…I could go on. I love my vegetables! Eric…I must share my green drink soon too!

  4. Amar Naik

    this is a great veggie recipe. healthy and spicy. thanks for sharing.

  5. Yum! A family staple during the 70s & 80s was(brown) ‘rice n lentils’ -as they both cooked in ~ 40 minutes, so were a simple quick meal. Carrots, onions, garlic, & other veggies, simple herbs, some salt … My daughter STILL loves them, & her youngest daughter will eat bowl-ful after bowl-ful.
    A tip on the garlic (From ‘Eating on the Wild Side’) – press the garlic ~ 10 minutes before adding it to a dish you’re cooking: the enzymes in the garlic will break it down enough that you get the healthy benefits of raw garlic, & the convenience/taste of cooked!

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