Love for Food

If you follow my blog you know how much I love red lentils. I've made Red Lentil Coconut Soup and various other types throughout the year. and never get tired of them. As much as I love them, I am always looking for a new idea on how to make them. I decided to try a recipe from the Verses from my Kitchen blog and was glad I did. The addition of thyme really adds a new flavor profile to a traditional lentil soup. Since it is soo veggie packed and is a thick soup, it's very filling. I was pleased when I calculated the points and found it only to be four points per serving! Great for the blustery fall weather.

*Recipe adapted from the blog Verses from my Kitchen.

Ingredients: Serves Six (about 1 1/2 cups per serving)

olive oil spray
1 leek, cut in half, washed and roughly chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, thinly sliced
1 sweet potato, peeled and diced
4 cups vegetable stock
2 cups water
1 1/2 cups red lentils
1 bay leaf
small handful of thyme sprigs
2 tsp. cumin
2 tsp. kosher salt & cracked pepper

Method:

• In a large saucepan heat the butter and oil until the butter froths up a bit. Add in the leeks, garlic, carrots, celery and cook for 5 minutes, or until just softened.
• Add in the sweet potato, and stir and cook for a further 5 minutes. Pour in the vegetable stock and water, red lentils, cumin, bay leaf and thyme and bring to a boil. Once boiling, reduce to a simmer and cover the pot. Let simmer for 30 minutes, or until all the vegetables have softened. At the moment the vegetables have softened, remove from the heat immediately.

Weight Watchers Points Plus: 4 points per serving