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
- 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.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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.