Our illustrious Moderator Kim (What I Really Think) got to pick the soup this week, and she chose her own Mother's recipe. That is a pretty good recommendation, I would say!
Makes 4 Servings
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.
I added a ham hock for the simmering and probably a little more garlic (we love that stuff). It was so simple to make, just throwing everything into the pot. I also added a little shredded Parmesan cheese on top. Next time I will try sauteeing the veggies before putting the stock into the pot. In any case, it was a yummy and filling soup. Thanks Kim!