We are in full blown soup mode at our house! it is great. I also love when I make a big batch of something and we end up eating the entire thing rather than having it get lost in the black hole that is sometimes our fridge. This soup is super simple to put together and is so hearty without being heavy. It;s also healthy! If you don't top it with grated cheese and drunk crusty, herby, garlic bread.....like I did.
This is my recipe book! Conor made it for me for my birthday maybe, 4 years ago. it is one of my favorite gifts to this day! There are a handful of ripped out magazine recipes in the front and then handwritten ones on the pages. I tried to only put my favorite things to make in here, so that it could be a little handbook I could count on. As easy as it is to have recipes on the magical interwebs to check and reference I do like having them written somewhere. It brings back memories and makes me happy :)
This soup is in my little book! It is delicious. I remember making it years ago and it was probably the first time I cooked with lentils. I love the added vinegar at the end, it really finishes the soup perfectly. I remember being pretty weird-ed out doing that the first time and now I cant picture the soup without it!
lentil and vegetable soup (from here!)
1 onion, chopped
3 carrots; peeled and chopped
2 celery, chopped
3 garlic cloves, minced
2 cups green or brown lentils; rinsed with cold water
1 plum tomato, chopped
1 tablespoon tomato paste
1 tablespoon salt
1 bay leaf
1/2 teaspoon thyme
6 cups low-sodium vegetable stock
5 cups water
2 tablespoons red wine vinegar
1 tablespoon fresh basil; chopped
Heat a large pot to medium-hi heat and swirl in 2 tablespoons of olive oil. Add onion, carrots, celery, garlic and salt. Turn heat to low and let this coo and get slightly caramelized. I try to carry this step out as long at I can, because you are building a ton of flavor at this point! Let it go for roughly 15 minutes, stirring occasionally. Add in chopped tomato and let cook another 3 or 4 minutes. Add tomato paste and stir to coat all the veggies.
Now add the lentils, bay leaf, thyme, stock and water. Bring to a boil! You'll notice once the lentils start to cook there will be foam that forms on the top of the soup. Don't be scared! Just skim it off and toss it. Once the soup boils turn it down a little and let it simmer till the lentils are cooked, about 20-25 minutes. The lentils should be tender and cooked all the way through.
Stir in vinegar and chopped basil! Serve with crusty herby garlic bread.