March 17, 2010

Lentil Soup

Yummy! Lentils are so wonderful. I hope you think so too :). I cut the recipe in half and still had left overs after filling 2 adult bowls and 3 kids bowls (oh and one adult having seconds ;)).

2 tablespoons olive oil
4 cloves garlic, minced
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup celery, minced
3/4 cup carrots, chopped
1 tablespoon sugar (I forgot to add the sugar and it turned out delicious (I am assuming the sugar is to balance out a "sour/bitter" taste, but I didn't miss it))
3 cups dried lentils, rinsed
7 cups organic chicken broth
2 teaspoons salt
1 1/2 cups diced canned tomatoes (I used the ones with basil, garlic and oregano added)
2 tablespoons dry red wine (or cooking wine)
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 teaspoon fresh ground pepper
1/4 cup fresh parsley, minced (optional)

In a large stockpot, heat olive oil over medium-high heat. Add the garlic, onion, green pepper, red pepper, celery and carrots. Saute for 5-7 minutes. Add the sugar and stir continuously for 2 more minutes. Transfer to bowl and set aside. In same stockpot, add lentils, broth and salt and bring to a boil. Reduce heat and simmer over low heat, covered for 45 minutes. Add the vegetables, tomatoes, wine, lemon juice, and spices. Continue to cook over low heat (warm-low heat) for another 1 to 1 1/2 hours, covered. Season with salt and pepper (although, it was pretty salty so test it first). Serve warm. Enjoy!
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