Lentil Soup

I created this soup today based mostly on what produce I had in the refrigerator, and the result was so good that I wrote down the recipe so I can repeat it.

Servings: 12

2 Tbsp. butter
1 large onion
6 carrots
4 stalks celery
2 qts. Chicken Stock or vegetable stock
2 lemons
1 bunch parsley

2 tsp. ground cumin
1-1/2 tsp. salt, adjust to taste depending on the salt content of the stock
1/2 tsp. ground black pepper
1 lb. dry red lentils
1 can (28 oz.) diced tomatoes

Prepare vegetables
Chop carrots and celery into a small dice (brunoise) and set aside. Chop onion finely and set aside with the other vegetables.

Saute vegetables
Melt butter in a large Dutch oven over medium heat. Saute carrots, celery, and onions for 5 to 7 minutes or until onions are translucent. Add cumin, salt, and pepper and continue to cook for another 3 minutes.

Simmer soup
Add stock, lentils, and tomatoes with juices to the Dutch oven and stir. Increase heat to medium-high, cover and bring to a boil. Reduce heat to a simmer, partially open the cover, and cook until lentils are tender, approximately 20 minutes.

Add lemon and herbs
Juice the lemons and add lemon juice to the soup. Chop parsley and add to the soup.

Season with additional salt and pepper if needed just before serving. Serve warm with bread or crackers.

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