Lentil Soup
Recipe: Lentil Soup
From: Cel's mom
Serves: 4
2 stalks celery, chopped
2 carrots, chopped
1/2 large onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable or olive oil
2-4 Tbsp. flour
6 c. chicken broth, ham stock, or water + bouillon granules
1 c. lentils
1 bay leaf
1/4 tsp. thyme
Sauté celery, carrots, onion, and garlic in oil in large saucepan or Dutch oven until onion is translucent. Stir in flour and cook 1-2 min., stirring constantly. Add broth, lentils, bay, and thyme. Bring to boil; reduce heat and simmer, covered, about 1-1/2 hrs., stirring occasionally to prevent lentils from sticking.
Notes:
This is a country-style soup, not pureéd. It's good served with biscuits. A little crisp bacon crumbled on top of each bowl is tasty, or you can add a little chopped ham to the soup. It's pretty low-key in flavor, and the salty pork helps.
From: Cel's mom
Serves: 4
2 stalks celery, chopped
2 carrots, chopped
1/2 large onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable or olive oil
2-4 Tbsp. flour
6 c. chicken broth, ham stock, or water + bouillon granules
1 c. lentils
1 bay leaf
1/4 tsp. thyme
Sauté celery, carrots, onion, and garlic in oil in large saucepan or Dutch oven until onion is translucent. Stir in flour and cook 1-2 min., stirring constantly. Add broth, lentils, bay, and thyme. Bring to boil; reduce heat and simmer, covered, about 1-1/2 hrs., stirring occasionally to prevent lentils from sticking.
Notes:
This is a country-style soup, not pureéd. It's good served with biscuits. A little crisp bacon crumbled on top of each bowl is tasty, or you can add a little chopped ham to the soup. It's pretty low-key in flavor, and the salty pork helps.