Lentils are loaded with “get up and go” and are often praised as being one of the world’s most healthy and economical foods. Red lentils are a perfect pick for this recipe as they are the fastest cooking member of the colourful lentil family. The hardest part about making the soup is trying to decide whether you like it thick enough to spoon or thin enough to drink.
- 2 to 4 cups water (to suit consistency)
- 3 tablespoons dehydrated mixed soup vegetables (onion, garlic, cabbage, carrot, celery and red peppers)
- 1 cup red lentils, rinsed
- salt and pepper to taste
Put all ingredients in a saucepan, bring to a boil. Transfer into preheated flask. Do not open for at least 4 hours. Makes 3 – 4 cups
This recipe first appeared in the Fall 2014 edition of Ontario OUT of DOORS. Subscribe now.