I adore lentil soup. It is simple to prepare, economically priced, full of healthful ingredients, and FREAKING DELICIOUS! Lentil soup is perfect served with freshly baked bread on a cool winters day, but amazing paired with a crisp salad on a warm summer evening. Try some tonight!
Lovely Lentil Soup
3 Tblsp. olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, diced
1 (14.5 ounce) can of diced tomatoes
1lb lentils
14 cups low sodium chicken broth
6 fresh thyme springs
freshly grated parmesan
Saute the onions, carrots, and celery over medium heat in a huge pot. Add the garlic and sprinkle liberally with salt and pepper. When vegetables are nice and tender (about 6 minutes) add the can of tomatoes. Cook, stirring occasionally for 7 minutes. While tomatoes are cooking, rinse the lentils well and pick out any odd bits. When the tomatoes have cooked down a little, add the lentils, broth, and fresh thyme sprigs. Heat on high. When the soup begins to boil, throw a lid on it and turn the heat to low. Set the timer for 40 minutes and fix yourself a cocktail! Cooking is hard work! Stir soup occasionally. When the lentils are soft and delicious it's time to eat them. Stir soup well, ladle into bowls and top with parmesan. A sprinkling of fresh chopped basil leaves would make an awesome addition to this lovely soup.
No comments:
Post a Comment