Seasonal recipe: Lentil soup
- 1 1/2 cup dry lentils
- 8 cups chicken broth or stock
- 2 cups sliced carrots*
- 1 ½ cups cubed potatoes
- 1 (14 ½ oz) can diced tomatoes, juiced drained
- 1 tablespoon olive oil
- 1 cup sliced celery
- 1 cup sliced onion
- 2 teaspoon minced garlic
- 1 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 (2-inch square) Parmesan cheese rinds (if you have them)
- Grated Parmesan cheese
- Put lentils, chicken broth, carrots, potatoes and diced tomatoes into a large pot, and turn to high.
- Heat olive oil in a skillet and add onions, garlic and celery. Sauté for about 5 minutes. Add to broth.
- Add salt, thyme, pepper, bay leaves and cheese rinds.
- Bring to a boil. Then reduce to a simmer and cook for one hour. Taste and adjust seasonings if necessary.
- Remove bay leaves and what’s left of the cheese rinds, and serve with grated Parmesan cheese on top.
- You don’t have to sauté the garlic, onion and celery, but sautéing the garlic and onion bring out some of the flavor in them, and since my men don’t like crunchy celery in their soups, adding them to the sauté pan helps to soften them up before I put them in the soup.
- * Usually a soup will have an equal amount of carrots, celery and onion, but because of my men (again) I doubled the carrots because they like lots of carrots.
- I think that a cooked, small pasta could easily be substituted for the potatoes.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.