Remember I did red lentil salad awhile back?
Since everyone wondered why I did not use red lentils for soups instead, I thought I would give red lentil soup a try.
This soup recipe is perfect for your lunch.
Remember, for every lunch dish that are introduced in “Easy Healthy Recipe Wednesday and Thursday”, we aim for $3 CAN per serving maximum. Here is the recipe and cost of ingredients:
500 grams boneless chicken breast in julienne ($6.29 CAN)
5 cups water ($1.00 CAN)
1 cup red lentil ($1.00 CAN)
3 carrots, diced ($0.89 CAN)
1/2 cup red onion, diced ($0.88 CAN)
4 stalks celery, diced ($0.74 CAN)
1 bunch spinach, washed and cleaned ($1.49 CAN)
1 tablespoon vegetable oil ($0.50 CAN)
3 teaspoons thyme ($0.20 CAN)
3 teaspoons salt ($0.10 CAN)
3 teaspoons pepper ($0.20 CAN)
1) Pour vegetable oil into a heated pot. Saute red onion until soften (about 5 minutes).
2) Saute carrots and celery until you smell the aroma of celery (about 4 minutes).
3) Cover the vegetables with water that you can easily stir them in the pot and bring the mixture into a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low. Let stock simmer for about one hour.
4) While stock is simmering, marinate chicken with 3 teaspoons of thyme, 2 teaspoons of salt and 2 teaspoons of pepper.
5) When stock is ready, cook chicken and red lentils in stock over medium heat.
6) Once you start to see bubbling in the pot, cook spinach over medium. Season soup with rest of salt and pepper. Serve soup when ready.
There you are! I got to taste everything in the soup. In fact, I smelled a strong celery aroma when I was making the stock. Therefore, I know this soup was GOING TO BE AWESOME!
Ultimately, this dish costs $13.29 CAN in total, which is $2.22 CAN per serving. It is much better to enjoy your favourite soup at home!
What is your favourite red lentil soup recipe? Post your comments below. Till next time!