Thursday, March 28, 2013

Lentil Soup

When I was growing up we had split pea soup, potato soup and chicken noodle soup.  I never heard of lentil soup until I was grown and gone from home.  I shied away from it because I was afraid it might be something nasty.  Well, nobody told me it was bean soup! Goodness, think of all those years I missed out on a yummy soup.  We had this a couple of nights ago and then finished it off for lunch today.  It is one of those soups that just gets better as it sits, so make it in the morning and reheat it for dinner.  I really am glad it's gone, enough is enough, but it sure was tasty while it lasted.  I keep my lentil soup pretty simple so feel free to add what you like.  I don't put tomatoes, spinach, kale or potatoes in it but you could. This one has chicken broth in it and I had a Kielbasa Sausage in the fridge so, in it went.  I have made it using vegetable broth and that's good too.  I really am not as picky as I used to be, thank goodness.



                                    Lentil Soup

2 tablespoons Olive Oil
1 medium yellow or white Onion, chopped
3 Carrots, peeled and chopped
2 stalks of Celery, strings removed and chopped
3 cloves Garlic, chopped fine
1 pound dry Lentils (approximately 1 1/4 cups)
1/4 cup dry White Wine - optional
4 cups Chicken or Vegetable Broth
6 cups Water
4 sprigs fresh Thyme
1/2 teaspoon Salt and 1/2 teaspoon Pepper
juice from 1 Lime
Cilantro or Parsley to garnish

Heat oil in a heavy large pot over medium heat.  Add the onion, carrots, celery and garlic and cook until they are tender - about 5-6 minutes.  Stir in the lentils, wine, broth, water, thyme, salt and pepper.  Bring to a boil over high heat.  Cover and simmer over low heat until the lentils are tender - about 40 minutes.  Stir in the lime juice and season to your taste with a little more salt and pepper if you like.  (I tend to under salt things, that’s just me... )  Garnish your bowls of soup with chopped cilantro or parsley and serve with toasted French bread.  

If you like your soup thicker, cook it a little longer without a lid. To thin it, add a little more water.  If you want to add meat, like the Kielbasa Sausage shown here, I slice it and brown it slightly in the olive oil before I start adding soup ingredients to the pot, take sausage out and then add it to the soup for about the last 10 minutes of cooking.    

6 servings




3 comments:

conniep said...

My goodness, your cooking always looks so good and sounds delicious. Love your recipes and suggestions. Love lentil soup. Thank you.

Pattie Herzog said...

I'm a lover of lentils, This sounds yummy will make it soon. Thanks for your posts. I just love to see what you are cooking up.
Hugs

Pat Lutzow said...

Pattie and Connie, thank you for your comments. I am glad you enjoy spending Thyme In Grammy's Kitchen.