Aside from being incredibly nutrient-rich, lentil soup is very low fat. So it’s the perfect time to enjoy biscuits, which are typically higher in fat.
Lentil soup is so easy to make and unlike other legumes, dry lentils don’t need soaking beforehand. A basic lentil soup recipe (lentils, onions, carrots, celery, diced tomatoes) is done in about 50 minutes. While it simmers, you can whip up a batch of delectable Cheddar Chipotle Biscuits!
Many different ingredients complement a basic lentil soup, from potatoes and low-fat kielbasa or smoked sausage, to leafy greens like kale, spinach or Swiss chard.
No one will realize these Cheddar Chipotle Biscuits are 100% whole grain, made with my favorite white whole wheat flour from King Arthur. Using slightly less butter (5 tablespoons instead of eight) and 2% reduced fat cheddar cheese (instead of full fat) keeps the fat under control….a bit. Remember, biscuits are supposed to be higher fat, and you’re balancing it with the lower fat soup.
Hearty Lentil Soup
2 tablespoons canola oil
2 cups chopped onion
1 cup diced celery
1 cup diced carrot
1½ tablespoons minced garlic
16 oz. lentils, rinsed and drained
1 can (15 oz.) petite diced tomatoes
2 teaspoons dried Italian seasoning
4 cups low sodium vegetable or chicken broth
8 cups water
2 cups diced, unpeeled red potatoes
One package (12 oz) reduced fat smoked sausage or kielbasa, cut into chunks
1 tablespoon balsamic vinegar
1 teaspoon black pepper
1 teaspoon salt
Heat oil in a large (8 quart) stock pot over medium high heat. Add onions, garlic, carrots and celery and cook until just tender. Stir in the lentils, diced tomatoes, Italian seasoning, broth and water. Bring to a boil, reduce heat and simmer 20 minutes. Stir in diced potatoes and reduced fat sausage and simmer additional 20 to 30 minutes, or until lentils and potatoes are tender. Stir balsamic vinegar, salt and pepper. Serve warm.
Makes about 15 cups soup (8 servings of 1¾ cups each)
Cheddar Chipotle Biscuits
2 cups white whole wheat flour (suggest King Arthur brand)
3 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
5 tablespoons cold, unsalted, diced butter
2 cups shredded reduced-fat 2% sharp cheddar cheese (1 bag – 8oz)
½ cup whole milk
1 large egg
1½ tablespoons finely minced, canned chipotle chilies in adobo
Preheat oven to 450°F. Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with fork, pastry cutter or fingers until no pieces are larger than small peas. Stir shredded cheese into flour mixture with a fork until thoroughly combined. Combine milk, egg and chipotle chilies in a separate small bowl; mix well. Add to flour-cheese mixture and stir with fork just until combined, about 45 strokes; don’t over-mix. Form mixture into a ball in bowl, gathering up all the loose flour pieces and pressing into ball. Knead about 10 times lightly in bowl. Turn out onto lightly floured surface; pat into ¾-inch circle. Cut with a 2-inch biscuit cutter and place on ungreased baking sheet. Pat scraps into another ¾-inch circle, being careful not to incorporate hardly any flour into dough, and cut. Bake for 12 minutes, until lightly golden brown. Remove biscuits from pan immediately and cool on wire rack. Store in tightly covered container or zippered bag.
Makes 16 biscuits.