Friday, September 10, 2010

Comfort Food

Potato Lentil Soup


  • 2 Tbsp (30 ml) vegetable oil
  • 2 Tbsp (30 ml) Epicure’s Toasted Onion (I added some garlic as well)
  • 2 cups (500 ml) diced potatoes
  • 1/2 cup (125 ml) diced celery
  • 2 cups (500 ml) red lentils
  • 1 Tbsp (15 ml) Epicure’s Roasted Red Pepper Dip Mix
  • 1 Tbsp (15 ml) Epicure’s Seasoning for Cheese Chives & Bacon Dip
  • 8 cups (2 L) Epicure’s Vegetable Bouillon, prepared
  • Epicure’s Sea Salt, to taste
  • Epicure’s Black Pepper, to taste


1. Combine first 8 ingredients in a large Epicure's Multi-Purpose Pot. Bring to a boil, reduce heat and simmer over medium-low heat for 20 minutes.
2. Season with Epicure's Sea Salt and Epicure's Black Pepper.

Per Serving: Calories 400, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 58 g (Fibre 12 g, Sugars 4 g), Protein 27 g.

Tips: Serve with freshly baked Epicure's Focaccia Bread or Epicure's Cheddar Herb & Garlic Biscuits.

Obviously this can switched up a bit and you do not have to use Epicure spices. I just happen to have a cupboard full of them because I sell them. I didn't use the Roasted red pepper or the cheese chives and bacon. I used some Louisiana hot and spicy dip and some Herb and Garlic. I also heated the oil with the onion and garlic a bit first, then added the lentils, then everything else.I like to improvise. I made this soup yesterday and it tastes even better today.