So here’s a soup I’ve been hearing about all winter but have yet to try my hand at. Lentil soup. Partially inspired by my friend and co-worker Raeann, who makes this pretty regularly, I decided today was the day. All I have to say is, “Wow. Why did it take me so long to make this soup?” It’s hearty, healthy, and very nice on the wallet. Not to mention it’s the perfect comfort food for these brutally cold winter days. No doubt I’ll be making this again, tweaking it some more. But in the meantime, here’s my first stab at Lentil soup. Not for nuthin’ but you can kind of understand how Esau lost his mind over a pot of lentils. They’re very good!
1 small onion
1 celery stick
1 carrot stick
1 small garlic clove
1 16 oz bag of lentils
1 14.5 oz can of diced tomatoes
6 – 8 cups of vegetable or chicken broth
2 tablespoons of olive oil OR 8 tablespoons of vegetable or chicken broth for oil-free soup!
6-8 bay leaves
salt and pepper
Saute chopped onions, celery, carrots, and garlic until tender.
Add 6 cups of broth, lentils, tomatoes, and bay leaves. As you can see here, I forgot the tomatoes. I added them much later. Doesn’t seem to have made much of a difference.
Bring to a boil. Cover and simmer for about 50 mins or until lentils are tender.
Add a little parmesan cheese, a nice piece of Italian bread, and come on! It doesn’t get much better than this. Nice. Easy. Healthy. Cheap. What more do you want?