Lentil Soup to get you through the hard times and the good—a soup for all occasions Things to really consider for this new year: Keep some basics in your cupboard and fridge so you can pull a hearty, happy satisfying soup like this together without any angst or stress. Carrots, celery, onion, garlic and also a bag of lentils and a box or two of organic, low-sodium veggie broth would be important to have hanging out in your kitchen all the time. They are the basics for many a meal including this lovely and loving soup that will fill your belly, heart, and soul. Big bang for a couple of bucks. Make a grocery list and stock up, dear cooking friends! I had this soup for part of supper last night and will heat it up today for a fueled-up and fancy-free lunch. Wish you were here. Cheers! Makes about 8 – 10 servings 1 cup organic green lentils – rinse them 1 cup diced celery – about 2 ribs 1 cup diced carrot – about 2 carrots 2 cups diced onion – 1 large onion 1 – 2 cloves minced garlic ½ teaspoon dried oregano 1 bay leaf (I actually used two because they were so small) 6 cups organic low sodium veggie broth –in a pinch you can also just add the same amount of water or a combination. I always try to catch them on sale and stock up. Salt & Pepper Option- I had a tube of tomato paste in the fridge and added 2 tablespoons, which gave it a nice richness. A tube of tomato paste is another nice thing to keep on hand rather than a can of paste for times when you just need a tiny amount. Option: you could also add ½ teaspoon dried thyme or a ½ teaspoon cumin Lets Make Soup: In a large pot add the onion over medium heat. I don’t use oil to sauté the veggies for this soup. As they begin to soften, I add a tiny pinch of salt. Now stir in the celery and carrot. Turn the heat down a bit of the veggies start to stick. You could also add a splash of water to prevent sticking or burning. I use a heavy bottomed pot so this is not usually a problem. Add the garlic to the veggie mix. Keep your eye on things. Don’t wander off. Push some of the veggies aside and add in the tomato paste if using. Now add in your dried herbs and pepper. As soon as you start smelling the paste and herbs, add the veggie broth and bay leaf. Add in your lentils. Let everything come to a boil and then turn the heat down to simmer. Give it a stir and cover. Let it simmer for about 30 -45 minutes. Check on it every once in awhile. Add in more broth if needed. Have a taste. Are the veggies and lentils tender? Need any salt or maybe some GF tamari? A shot of some favorite hot sauce? If you have an immersion blender, you can blend a bit but also leave plenty of whole veggies and lentils for texture. No immersion blender? If you have a regular blender, blend a cup of the soup until smooth (make sure the lid is on the blender!) and then add that back into the pot. Or just leave the soup as is and enjoy. However you blend, please remove bay leaf FIRST! When serving it up, you can add a splash of apple cider vinegar and maybe chopped parsley.
Posted on: Fri, 02 Jan 2015 20:39:50 +0000
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