Thursday, January 31, 2013

Lentil Vegetable Soup

This is an easy, delicious soup that doesn't take an extra trip to the grocery store.  Unless you don't keep lentils in your pantry, which I didn't until we went vegetarian.  And, come to think of it, I don't usually keep leeks around either, so let's just forget my first sentence and start over.

What I mean to say is, when I read the work "vegetable" in a recipe title, I usually think "chock-full-of-all-kinds-of-veggies-that-I-will-have-to-go-search-around-the-produce-section-for," but in this instance it really only means onion, leeks, carrots, and celery.  So calling this a "vegetable soup" seems like a little bit of a stretch to me.  However, the recipe originated from Ina Garten, and can I really argue with her?  I don't think so.

Lentil Vegetable Soup
(Adapted from Food Network)
Printable Recipe
Serves 6-8

  • 1 cup lentils, sorted
  • 1 large onion, chopped
  • 2 leeks, chopped, white part only
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cumin
  • 4 stalks celery, diced (about 1 1/2 cups)
  • 3 carrots, diced (about 1 1/2 cups)
  • 6 cups chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons apple cider vinegar
  • Freshly grated Parmesan cheese
1) In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2) In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. 
3) Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through. 
4) Check the seasonings. Add the vinegar and serve hot, drizzled with additional olive oil, if desired, and sprinkled with grated Parmesan.  Enjoy!

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