Last night I made a very RED soup for dinner for me and the girls. I used yellow and orange carrots, red onion, red beets, and purple-skinned potatoes from the farmers' market, red lentils from bulk (Fairway or MOM's), yellow lentils from my mom (she gifted me with these two really cool lentil packages -- yellow and beluga -- last time I visited), and left-over brown rice for the soup. The girls both ate it for dinner and I had two bowls (one with rice and one without). It was so nice to get to cook again. And use up some of the lovely produce that's been living in my fridge, neglected, while I work away the days.
10 cups hot water
1 cup red (orange) lentils
1 cup yellow lentils (or another cup of red lentils)
1 orange carrot (peel left on)
1 yellow carrot (peel left on)
1 red (purple) onion
2 red beets, peeled
3 purple-skinned potatoes (peel left on)
1 tsp dried minced garlic
1 tsp dried dill
1 cup cooked brown rice
What to do
This soup was souper easy.
In the food processor, chop up the onion and carrots together.
Dice the potatoes and beets on a cutting board.
Then, in one pot, add: water, lentils, potatoes, beets, carrots, onion, garlic, and dill.
Cook until the vegetables are soft and the lentils have fallen apart.
Puree the soup.
Stir in the brown rice and serve!