Wednesday, June 27, 2018

Lentil Soup

This post is in partnership with Hamilton Beach. Hamilton Beach provided me with a 
sample product. As always, all opinions are my own.














































Yes I do realize that it is summer and I'm posting a soup recipe,  but I'm one of those
people that love making and eating soup all year long. I take soup to work for lunch a lot.
It's low in fat, filling and good for you!



Some of my co-workers can't believe that I make homemade soup when opening a can
of soup is so much easier, but I love making it and now that I've found an even easier
way to make soup at home, I'll be doing it even more often!

Meet the Hamilton Beach Rice/Hot Cereal Cooker.













































This versatile cooker not only makes perfect rice, grains, oatmeal and grits, but you
can also use it to steam vegetables, fish, poultry and make homemade soup!

The Hamilton Beach Rice/Hot Cereal Cooker has become a permanent appliance on
my counter top. I use it to meal prep by making a large batch of oatmeal every Sunday.
During the week, I just spoon the desired amount into a bowl and microwave for 30-60
seconds and I have a hot, hearty breakfast ready to go!

I use it to make rice and steamed vegetables for lunch and dinner - another way to meal
prep! Meal prep is such a great way to save time during those busy week days!

The delay start feature lets you program cooking up to 15 hours in advance. The keep
warm setting keeps your dish at the right temperature until you're ready to serve it - I
love that feature!

























My favorite thing about the rice/hot cereal cooker is that you simply add the ingredients
to the cooker, choose your desired setting, set the time and that's it!

It took me about 5 minutes to chop the vegetables and dump everything into the cooker
for this lentil soup recipe. How easy is that!































































Lentil Soup

1 T olive oil
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 tsp. kosher salt
1 cup green lentils, rinsed
1 (14.5 ounce) can fire-roasted tomatoes, diced
1 quart chicken or vegetable broth
1/4 tsp. ground coriander
1/4 tsp. ground cumin

Rinse lentils. Place all ingredients in cooking pot; stir gently to combine.
Set the cooker on heat/simmer for 45 minutes.
Season with additional salt and pepper to taste.

Servings: 4

Recipe slightly adapted from the Hamilton Beach Rice/Hot Cereal Cooker cookbook.

Enjoy!

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