Lentil Soup

[Guest guest]

Its COLD up here in New England….and nothing warms me up like soup.

What better way to spend an extra day off than making a big pot (and

sharing it). So that’s what I did.

 

Like all my soups, nothing in this was measured, so I’m giving you

approximate amounts. It all depends on how you want it to taste anyway,

right?

 

Lentil Soup

 

½ tbsp olive oil

1 onion, chopped

3 stalks celery, chopped

3 carrotts, sliced

5 cloves garlic, minced

6 – 8 cups vegetable broth (or water, or a combination of the two)

1 cup lentils (I used brown)

1 tbsp parsley flakes (you could use fresh, of course)

2 tsp paprika

1 tsp turmeric

1 tsp ginger (ground, or fresh grated – I use the kind that comes in a

jar already chopped)

2 bay leaves

juice from 1 large lemon (about 3 tbsp?)

salt and pepper to taste

 

Heat the oil over medium heat. Sautee the onion, celery, carrots, and

garlic until the onions are clear. Add remaining ingredient, bring to a

boil, and simmer until lentils are tender (about 45 – 60 minutes),

stirring occasionally. If its too thick, add more stock/water. If its

too thin, simmer longer. You know best how you like your soup. Remove

bay leaves before serving.

 

Served with crusty rolls and a tossed salad, it was delicious. I always

know its good when the bf doesn’t mention that “its good even though

there’s nothing in it with a face”, and then asks me if I have a recipe

for it.

 

--

Sherri

 

At first there was nothing. Then God said 'Let there be light!' Then

there was still nothing. But you could see it.