Welcome to the first installment of what I hope will become a regular occurrence on this blog. I have shared recipes in the past but now I have given these types of posts a name, Whats For Dinner ? It could be something I am cooking or it just might be something someone else is cooking. After all we do travel quite a bit and we have sampled many wonderful dishes, so perhaps now and then you will also see recipes and dishes from restaurants we have been to.
So on the menu tonight is Carmelized Onion and Lentil soup. All the foods we are eating tonight will be vegetable based, having just returned from New Orleans, we have been less then careful about what we have been eating over the last four days and its time to rein things in. The weather is just so conducive to a piping hot soup, fall and soups go hand in hand.
Today Brian made a quick trip to the farmers market and bought some lovely heirloom tomatoes and some yellow beets, I had some sweet onions left over from the last trip to the market and used those in the soup. This soup is so incredibly easy to make it will become one of your favorite go to recipes.
Carmelized Onion and Lentil Soup
1 Tablespoon extra-virgin olive oil
1 large onion, thinly sliced
2 cans (15 oz each) lintels, rinsed and drained
2 1/4 cups low-sodium chicken or vegetable broth
course salt and ground pepper
2 tablespoons chopped fresh herbs, what ever flavor you like
per serv. 229 cal; 3.8 g fat : 16 g protein ; 33.1g carb ; 15.4 g fiber, serving 1 1/2 cups
The soup is packed with protein and fiber, which will help to keep you full and keep your blood sugar stable. Lentils are low in fat, high in fiber and packed with protein, also onions have been shown to lower blood-sugar levels.
I hope you will give this a try and let me know how you liked it, or share one of your recipes for a great soup with me !
Hazel worried about what happens after we eat all those lentils.