Food Storage & Other Adventures in Motherhood

Food Storage Friday: Garlic Lentil Noodle Soup

by heather

I was always raised to believe in the healing power of chicken soup. I even read a study once, that if people with colds drank chicken broth it was more effective in relieving symptoms than hot water or a placebo. That’s great and all, but I’ve given up chicken. So what do you do when you’re a vegetarian and half of your family is sick? You make this soup! I originally found the recipe at Roxanne’s Natural Kitchen, but made a few changes. It went over very well. My husband agreed that the broth makes a very convincing replacement for chicken broth. And the lentils give it some protein. Hooray for the healing power of garlic! Even if you’re not a vegetarian, this soup is great because it’s a cheap, easy, healthy, low-cal comfort food. Enjoy.

Garlic Lentil Noodle Soup

Food Storage Ingredients:
2 Tablespoons of olive oil
1/2 teaspoon red pepper flakes
1 large bay leaf
2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon dry rosemary
1/2 cup uncooked lentils (brown or green)
8 oz noodles (I used whole wheat)

Fresh Ingredients:
1 & 1/2 cups chopped onion
1 large carrot, chopped
12 cloves of garlic pressed (if you don’t want the garlic to be as potent, you’re welcome to halve it)
3 Tablespoons of lemon juice (fresh squeezed is best)
8 cups of water

1.Saute onions, carrots and red chili flakes in olive oil in a soup pot for 5 minutes. 2. Add garlic and cook and stir for an additional minute. 3. Add bay leaf, pepper, salt, rosemary, water, lentils and  bring to a boil over medium high heat. 4. Cover the pot halfway, lower the heat to medium low and simmer for about 30 minutes until lentils are tender, adding the pasta during the last 20 minutes. 5.Turn off the heat and mix in lemon juice and serve hot.

I saw this idea on pinterest to make heart-shaped carrots. I thought it was appropriate for the month of February. You make this a little simpler by using dried chopped onions and carrots to replace the fresh vegetables and adding more water. (The ratios of fresh to dry are not the same, so you would have to adjust them.)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Scrappy Theme by Caroline Moore | Copyright 2020 Secrets of a Food Storage Mom | Powered by WordPress