This healthy and delicious recipe for lentil soup is a favorite at our house, and costs only $150 a pot!
3 cups red lentils
2 28-oz cans of diced tomatoes
4 medium onions, diced
2 medium potatoes, diced
1 16-oz can garbanzo beans
1/4 cup olive oil
1 tbsp minced garlic
1 tbsp sage
1 tbsp cumin
red pepper sauce
salt to taste
10-12 cups water
- Place water in 3-gallon pot.
- Rinse lentils in a colander in small batches until the water runs clear. Spill 1/2 cup dry lentils on the kitchen counter (inevitable).
- Note warning on lentil packet: immerse red lentils in water (in pot) immediately after rinsing or they will stick to one another and form hard, rocky clumps that cannot be separated.
- To lentils, add tomatoes, onions, potatoes, olive oil, garlic, spices, and tabasco (to taste)
- Cook at high heat for 20 minutes until mixture boils.
- While heating, flush spilled dry lentils down the sink; run garbage disposal briefly.
- When soup boils, turn heat to low and cook for 40 minutes. Add garbanzo beans, salt to taste.
- Clean up workspace; run peelings through garbage disposal. Note that the sink will no longer drain.
- Plunge sink for 40 minutes; note that it still will not drain.
- When lentils are fully cooked, decant and serve. Serves ten, or freezes well for five days of meals.
- Continue plunging. Water level will refuse to drop.
- When arms tire, call plumbing contractor and order a plombier. Wait 36 hours.
- When plombier arrives, direct him to the sink.
- After 45 minutes, plumber will produce a cleared drain, a quarter-bucket of red lentils, and a bill for $125.
- See Step 3.