One of the fun things about homeschooling is cooking new recipes that go along with what you are learning. One of our favorites of all time (and it was a surprise that we ALL liked it) is Lentil Soup.
Lentils come in a variety of sizes and colors. Green petite lentils, black lentils, and red lentils are common varieties.
They are considered extremely healthy and are a great "meatless" option to add into your meal rotation. Not to mention a frugal buy.
*Great source of plant based protein (lean too, very little fat!)
*High fiber that helps lower cholesterol
*Contains Magnesium, Folate, iron and tons of other great vitamins.
*Creates energy and stabilizes blood sugar
*some studies have shown they help prevent breast cancer
One downside to lentils is that they do best when soaked and cooked for 25-50 minutes. To soak, combine rinsed lentils with water at 90-100 degree water and 2 tsp. salt. Let sit for 2-3 hours before cooking. Rinse and cook according to directions. I often forget to get them started and that can be frustrating if you have lunch planned for lentil soup.
I recently found a new product that saves me soaking time and cooking time:
Since they are sprouted and dried they will digest easier and cook faster. Which is a huge game changer! Plus NO more soaking! Woo hoo!
Here is our favorite recipe for lentil soup (it is more a guideline then a true recipe):
In a large soup pot saute 1 chopped/minced onion in 2 TBSP coconut oil or olive oil
Add 1 clove of garlic or powdered garlic, brown.
Add 4 cups of water or chicken broth, bring to a boil.
Reduce heat to medium low and add 1 cup of lentils, 1tsp. powdered cumin, and 2 tsp. Real Salt.
Let cook until tender and soft. Anywhere from 5-20 minutes. If you like more broth add more liquid. We like our lentils super salty (yum) so we add more salt when eating them.