MARCH FOOD FESTIVAL: Lentils

One of the world’s oldest crops, the tiny legumes known as Lentils have been a staple in cultural cuisines across the globe for many centuries. And it’s no wonder; packed with plant-based protein, fiber, iron, potassium, and folate, lentils contribute to a healthy, well-rounded diet. And with over 50 varieties, they come in a beautiful array of colors and flavors to choose from. Our Venue Chef, Tatiana Iglesias, has shared her favorite Lentil Soup recipe, inspired by her grandmother’s original recipe. Enjoy this flavorful, hearty dish this March during the final cold days of winter. We encourage you to add more veggies or spices of your choosing and serve with your favorite lightly toasted crusty bread.

Lentil Soup

by Tatiana Iglesias, Venue Chef

INGREDIENTS

2 Tbsp dried onion
3 tsp dried garlic
¼ tsp cumin
1.5 cups lentils
1 tsp oil
½ cup chopped scallions
½ cup chopped tomatoes
½ cup grated carrots
5 cups water or broth
½ cup cubed potatoes
Cilantro to garnish

PROCEDURE

Heat oil in pot then add carrots, scallions, and tomatoes. Season with salt and pepper and cook till softened.
Add dried onion, garlic, and cumin and sauté for 1 minute till fragrant.
Add water (or broth) and the lentils, then bring to a boil. Reduce heat to simmer until lentils are tender but not mushy (about 45 minutes).
Add potatoes and cook for additional 15-20 minutes until potatoes are cooked and tender.
Ladle into soup bowls and top with cilantro if using and serve immediately.