Lentil Soup
I finally found a lentil soup recipe that I'm happy with, courtesy of Martha Stewart. The recipe originally called for bacon, but given xhollydayx's bacon-hating ways, I present here the bacon free version.
Lentil Soup
Serves 4
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled and cut into 1/4 inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste [I bought the tiny can and used the whole thing]
1 1/2 cups lentils [I used Spanish lentils]
1/2 teaspoon dried thyme
2 cans [14/5 oz each] chicken broth or reasonable substitute
2 cups water
1 tablespoon red wine vinegar
1 1/2 teaspoons coarse salt
1/4 teaspoon black pepper
1. Heat olive oil over medium-low heat. Cook onions and carrots until softened, approximately five minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato paste and cook 1 minute.
4. Add lentils, thyme, broth, water. Bring to a boil, reduce to simmer. Cover and cook until lentils are tender, about 30-45 minutes. [45 for me]
5. Stir in vinegar, salt and pepper. Serve immediately.
This tasted pretty good right off of the stove, but like pea soup, the leftovers got progressively better. The last batch of leftovers I had was five days after I made the soup, and it was even more delicious than it was on first taste. The only downside is that takes some time to make.
Lentil Soup
Serves 4
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled and cut into 1/4 inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste [I bought the tiny can and used the whole thing]
1 1/2 cups lentils [I used Spanish lentils]
1/2 teaspoon dried thyme
2 cans [14/5 oz each] chicken broth or reasonable substitute
2 cups water
1 tablespoon red wine vinegar
1 1/2 teaspoons coarse salt
1/4 teaspoon black pepper
1. Heat olive oil over medium-low heat. Cook onions and carrots until softened, approximately five minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato paste and cook 1 minute.
4. Add lentils, thyme, broth, water. Bring to a boil, reduce to simmer. Cover and cook until lentils are tender, about 30-45 minutes. [45 for me]
5. Stir in vinegar, salt and pepper. Serve immediately.
This tasted pretty good right off of the stove, but like pea soup, the leftovers got progressively better. The last batch of leftovers I had was five days after I made the soup, and it was even more delicious than it was on first taste. The only downside is that takes some time to make.