Poor hubs has been sick for the past couple of days. For his snuffyness and sore throat I made him lentil soup. He really likes the canned Progresso Lentil Soup but being the Nutrition Nazi that I am, I know that canned anything has a lot of sodium in it.
Henceforth, I grabbed a $2 bag of lentils to add to it.
Yes, I could have made lentil soup from scratch. But I didn’t have any bouillon or vegetable stock for the broth. Additionally, I also happen to like the canned soup because it already has the broth and flavors wonderfully mixed into it. Lucky for me, it has just a little too much because adding a cup of cooked lentils was just perfect. By the way, making the soup this way was cheaper than buying two cans of soup initially. AND we had leftovers for three more servings (not to mention a half bag of lentils for another meal)!
- 2-3 cups water
- 1 cup dry lentils
- 1/4 tsp cumin, 1/2 cup diced onions and 1 TBS minced garlic for seasoning
- 1 can progresso lentil soup
- Boil water on stove in a small pot
- While water is heating up, rinse and sort through dry lentils for any debris from harvesting (rocks, miscolored lentils, etc.). Mince onion and garlic.
- When water boils, add dry lentils, onions and garlic, turn heat to low and put on lid. Let simmer 20-30 minutes. If water evaporates too much where the lentils might stick to the pot, add a 1/2 a cup more water.
- When lentils are almost done cooking, add the can of lentil soup and cumin seasoning. Simmer for 5 minutes.
- I served our soup alongside a handful of carrot sticks and two cheddar biscuits (as pictured above)