lentil soup
20Feb11
It’s Sunday afternoon and there’s a pot of simmering lentil soup on the stove. It’s been a rainy weekend in San Francisco, and a dinner of healthy, hearty lentil soup to usher in a new week sounds just fine. This soup is of the “chop, chunk, toss, stir and simmer” variety; in other words: pretty simple and very satisfying.
Lentil Soup
Ingredients:
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 2 carrots, chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon fresh black pepper
- 1 tablespoon dried parsley
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 28 oz. can diced tomatoes
- 6 cups veggie broth (I use Better Than Bouillon concentrate)
- 2 cups water
- 1 cup red wine
- 1 bunch kale, chopped
- 4 medium-sized red potatoes, diced
- 4 cups brown lentils
- Juice from 1 lemon
Instructions:
- Chop onions.
- Heat olive oil in a large soup pot (with a tight-fitting lid) on medium-high.
- Sauté onions until translucent, about 5 minutes.
- Chop carrots and celery (1 inch pieces) and garlic. Add to onions and sauté for 5 minutes.
- Add salt & pepper and dried herbs (parsley, thyme, and bay leaves). Stir.
- Add entire contents of canned tomatoes. Stir.
- Add all other liquid and bring to simmer.
- Chop kale. Add to pot and stir.
- Dice potatoes. Add to pot and stir.
- Add lentils. Stir and return to simmer.
- Simmer for about 2 hours, or until lentils are soft.
- Finish with lemon juice and more salt and pepper to taste.
- Enjoy!
Filed under: Mains, Soups, Vegan | 2 Comments
Tags: carrots, hearty, kale, lentils, red wine, soup
Delicious! Inspired to make lentil soup this week! love you!
WARNING: This makes a lot of soup! My friend asked me to warn everyone!