Lentil Soup

Posted on January 11, 2012

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My sister sent me an email with make ahead meals that are great frozen, from a blog called Mad Hungry.  So, I decided on Sunday, to make the Lentil soup to eat on Tuesday (I didn’t freeze it).  So, last night we ate it and it was awesome!  I did modify it a bit and cut the recipe in half which was perfect for the two of us.  Below is the original lentil soup recipe from Martha Stewart.

Ingredients

-  2 1/2 tablespoons extra-virgin olive oil
–  1 onion, chopped
–  2 carrots, peeled and chopped
–  2 celery stalks, peeled and chopped
–  3 garlic cloves, minced
–  1 tablespoon coarse salt
–  1 small tomato, chopped
–  1 tablespoon tomato paste
–  2 cups brown or green lentils
1/2 teaspoon dried thyme
–  1 small bay leaf
–  1/4 teaspoon freshly ground black pepper
–  6 cups chicken broth or vegetable broth
–  4 cups water, plus more if needed
–  2 teaspoons red wine vinegar

Directions

  1. Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
  2. Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

Verdict:

It was super delicious.  I basically just cut the above recipe in half.  I used 1 whole tomato instead of half.  I used Greek Oregano instead of thyme since I didn’t have any.  And I used 1/2 a jalepeno in there which was awesome.  It gave the soup a little kick which I loved.  We ate it with an awesome salad, fresh bread and sliced chorizo (thanks to my hubs).  Delicious!  Thanks Jane for the recipe!

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Posted in: Easy, Vegetarian