First, put a medium sized saucepan of water on to boil. Easy peasy. While that's getting hot, cut up two onions.
Heat olive oil in a large stock pot, then add the onions, garlic, cumin, thyme, salt and pepper.
Once your water comes to a boil, take it off the heat and pour your lentils into it to soak for 15 minutes.
Meanwhile, cut up lots of carrots and celery. I usually use four to six of each.
Once the onions are tender, add the carrots and celery and saute for another ten minutes.
Let it reach a boil, then turn the heat to medium/low and let it simmer, uncovered, for about an hour. Check to make sure the lentils are thoroughly cooked.
Time to add the finishing touches - turkey kielbasa and red wine vinegar.
Sprinkle a little parmesan cheese on top (if that's your kind of thing) and enjoy! Definitely the easiest part.
Okay, here's your straight-up recipe:
Lentil Soup
Ingredients
1 lb. lentils
1/4 cup olive oil
2 onions
3 cloves of garlic
1 tablespoon salt
1 1/2 teaspoon pepper
1 teaspoon cumin
1 tablespoon minced thyme (fresh, if possible)
4 - 6 carrots, peeled and sliced
4 - 6 stalks of celery, diced
3 quarts chicken stock (I've made my own stock a few times, from Ina's recipe, and it makes it even more absolutely amazing. And it's way cheaper than buying three quarts!)
1/4 cup tomato paste
1 lb. turkey kielbasa (or smoked turkey sausage)
2 tablespoons red wine vinegar
Freshly grated parmesan, if desired
Directions
Cover lentils in boiling water, and allow to soak for fifteen minutes. In a large stock pot, heat oil and saute onions, garlic and seasonings until tender. Add carrot and celery and saute for another ten minutes. Add chicken stock, tomato paste and drained lentils. Bring soup to a boil, then reduce heat and simmer uncovered for an hour, or until lentils are tender. Add kielbasa and red wine vinegar and continue to cook until the kielbasa is hot. Serve with parmesan if desired.
In case you were wondering, lentils are low in saturated fat and cholesterol; and are a good source of folate, iron, copper, phosphorus, fiber, manganese and folate. All that AND they taste good. Fancy that.
1 tablespoon salt
1 1/2 teaspoon pepper
1 teaspoon cumin
1 tablespoon minced thyme (fresh, if possible)
4 - 6 carrots, peeled and sliced
4 - 6 stalks of celery, diced
3 quarts chicken stock (I've made my own stock a few times, from Ina's recipe, and it makes it even more absolutely amazing. And it's way cheaper than buying three quarts!)
1/4 cup tomato paste
1 lb. turkey kielbasa (or smoked turkey sausage)
2 tablespoons red wine vinegar
Freshly grated parmesan, if desired
Directions
Cover lentils in boiling water, and allow to soak for fifteen minutes. In a large stock pot, heat oil and saute onions, garlic and seasonings until tender. Add carrot and celery and saute for another ten minutes. Add chicken stock, tomato paste and drained lentils. Bring soup to a boil, then reduce heat and simmer uncovered for an hour, or until lentils are tender. Add kielbasa and red wine vinegar and continue to cook until the kielbasa is hot. Serve with parmesan if desired.
In case you were wondering, lentils are low in saturated fat and cholesterol; and are a good source of folate, iron, copper, phosphorus, fiber, manganese and folate. All that AND they taste good. Fancy that.
this recipe sounds delicious! I'll have to try it. :)
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