Lentil Soup IV

This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread.

Step: 1

Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.

Step: 2

Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.

Step: 3

Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.

Per Serving: 167 calories; protein 7.3g; carbohydrates 28.4g; fat 3.2g; sodium 15.5mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.