Red Lentil Soup with Fresh Dill and Crisp Pita Croutons
- 3 fresh pita breads, preferably whole grain, cut into small squares
- 1 1/2 tablespoons olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 cups red lentils, rinsed
- 2 natural, salt-free vegetable bouillon cubes
- 2 teaspoons salt-free seasoning mix (such as Spike or Mrs. Dash)
- 4 to 6 ounces baby spinach or arugula
- 1/4 cup minced fresh dill
- Salt and freshly ground pepper to taste
- Preheat the oven or a toaster oven to 300F.
- Arrange the pita squares on a small baking sheet and bake until crisp, 10 to 15 minutes.
- Heat the oil in a soup pot.
- Add the onions and saute over medium heat until translucent.
- Add the garlic and continue to saute until both are golden.
- Add 6 cups water, followed by the lentils, bouillon cubes, and seasoning mix.
- Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
- Remove from the heat and insert an immersion blender.
- Process until the soup is smoothly pureed.
- Or, let cool slightly, then puree the soup in batches in a food processor.
- If the soup is too thick, adjust the consistency with a bit more water.
- Return to low heat and stir in the spinach and dill.
- Cook just until piping hot.
- Season with salt and pepper, garnish with the pita squares, and serve.
- With this soup, I often continue the Middle Eastern theme and serve it with Middle Eastern Chopped Salad (page 191), more fresh pita bread, and hummus or baba ghanouj (store-bought or homemade).
- This also goes well with cauliflower dishes, hot or coldQuinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), or Cauliflower and Carrot Salad (page 189).
- With any of these choices, a platter of diced tomatoes and cucumbers drizzled with olive oil and lemon juice completes the meal.
- Calories: 345
- Total Fat: 5g
- Protein: 20g
- Carbohydrates: 58g
- Fiber: 13g
- Sodium: 255mg
fresh pita breads, olive oil, onions, garlic, red lentils, natural, salt, baby spinach, fresh dill, salt
Taken from www.epicurious.com/recipes/food/views/red-lentil-soup-with-fresh-dill-and-crisp-pita-croutons-390446 (may not work)