Our recipe this week is from Kim and her mother - a big shout-out to Kim's mom, because this was as delicious and easy as Kim said it would be. I took her advice to double the recipe, and will be carrying several containers to the kids in Sacramento tomorrow; my freezer runneth over.
Before I give you the recipe, I just want to say I only tweaked this a bit. Borrowing from my pea soup recipe, I sauteed the chopped veggies in a little olive oil to soften, and then coated the lentils in that mixture before adding everything else. I have had lentil soups before; the tomatoes in this recipe gives it a completely different flavor.
Lentil Soup
1 cup lentils
4 and 1/2 cups chicken broth
2 and 1/2 sprigs parsley
1 bay leaf
12 ounces tomato crushed (I found that the cans were 14.5 oz.)
2 stalks celery, chopped
2 carrots, chopped
1 onion chopped
2 cloves garlic, minced
1 tsp. thyme, dried ( I had fresh so maybe used 2-3 tsp).
As I said above, I sauteed the chopped veggies, bay leaf and garlic in olive oil for about 3 minutes, added the lentils to coat, put everything else in the pot, brought it to a boil, then simmered for about 1 and 1/4 hours.
So we started with these ingredients,
Then the veggies were sauteed, and the lentils added to coat in the oil:
The rest of the ingredients were added to the pot:
And hour and a half later, we had soup:
Simply delicious.
Comments (1)
Looks great.It is a very good soup.
Posted by candi | March 1, 2009 12:47 PM
Posted on March 1, 2009 12:47