Friday, December 2, 2011

Lentil Soup

I know you think I'm lying.  But it's true.  This soup is super.  I haven't found an adult (unless someone was being less than honest.  Hmmmm.) or child that won't slurp it up with great gusto.  Also, it's as cheap as it sounds.  I base it on Ina Garten's lentil soup recipe.

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.

Add the chicken broth, tomato paste and drained lentils at this point.
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


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


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 comment:

  1. this recipe sounds delicious! I'll have to try it. :)