This recipe came from Kim of What I Really Think. Actually it's Kim's mother's recipe, and it's a good one.
All bean soups are great but lentil soup is particularly easy because you don't have to soak the lentils first, and they cook more quickly than other beans. Recipe and my notes are below.
And it's the end of our February Blog-Everyday challenge! It's been a lot of fun, and I've enjoyed reading everyone's blogs and making some new friends this month. To me, blogging is all about sharing and community, and I'm very grateful to everyone who's read and commented on my blog this month.
1 Cup Lentils
4 1/2 Cups Chicken broth/stock (I use the fat free stuff)
2 1/2 sprigs parsley -- snipped
1 bay leaf
12 ounces tomato -- crushed (I use canned)
2 stalks celery -- chopped
2 sticks carrot -- sliced
1 onion -- chopped
2 cloves garlic - minced
1 teaspoon thyme (dried)
1. cook until vegetables are tender, 1 1/2 - 2 hours
Seriously, that's how my mother gave it to me. But basically, she just throws it all into a pot, brings to a boil and then lets it simmer. I often double it and freeze it.
Use dried lentils (rinse them first but no need to soak them).
I only cooked this for 45 minutes. The lentils were done by then and I was hungry!
I sauteed the onions and other veggies in some olive oil before I added the lentils and broth. I added some chopped Swiss Chard and some Sriracha sauce for kick.