The Improv Cooking Challenge is still going strong! We have an entire year of combinations dedicated to share with you!
The theme for January is lemon and rosemary. I was a little bit worried as to whether I could find a recipe that meets the strict requirements of the new eating plan that I’m on. Both lemon and rosemary are allowed at all times, but I wasn’t sure what other ingredients I could pair them with until I found this soup recipe.
It was perfect, actually. Last month or so I bought a bag of red lentils on impulse even though I’ve never ate a lentil and I had no idea what to do with them. However, they worked out perfectly in this recipe.
#ImprovCooking: Lemon Rosemary Lentil Soup
Lemon Rosemary Lentil soup is a great vegetarian alternative full of flavor from the lemon and rosemary.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 6
- Category: Soup
- Method: Crock Pot
- 1 large white onion, diced
- 1 yellow pepper, diced
- 4 garlic cloves, minced
- 6 carrots, peeled and diced
- 3 cups red lentils
- 4 cups vegetable (or chicken) broth
- 2 ¾ cup water
- 1 ½ tsp kosher salt
- 1 tsp pepper
- ⅛ tsp cayenne
- 1 lemon, zested and juiced
- 1 tbsp fresh rosemary, chopped
1. Add the onion, yellow pepper, garlic, carrots, lentils, chicken broth, water, salt, pepper and cayenne to a slow cooker. Stir to combine.
2. Cook on low for 6 hours, then stir in lemon zest and juice.
3. Divide into bowls and top with fresh rosemary.
Source: Melanie Makes
Keywords: lemon rosemary lentil soup, soup, slow cooker, crock pot, lemon, rosemary, vegetarian
Adding the lemon and rosemary at the end really brighten up this soup and bring out the flavors. Lentils are interesting and I think I’ll try cooking with them again. If you are following the Fast Metabolism Diet, this recipe is appropriate for Phase 1 and Phase 3.