.....and other random stuff......

Friday, September 15, 2017

It Wasn’t As Bad As I Anticipated….

So, I finally succumbed and made lentil soup.

Since I’m allowed to have as many lentils as I want….snort….. I looked online for a recipe that didn’t seem too distasteful and proceeded, albeit reluctantly, to conjure up something that would be palatable.

I used my Crockpot and, as usual, I tinkered with it a bit adding some chicken broth as well as the vegetable broth. Other than that I stuck to the ingredient list and just ‘estimated’ the measurements.

You know what? It wasn’t that bad!

It’s not that I object to the taste of the lentils, it's that I have an issue with their texture. I’ve always had a texture issue with food, even as a kid. I liken eating legumes to eating wet sand. They are just so….mealy. But this was quite good and after sitting in the Crockpot all day the lentils were less ‘sandy’ than I remember.


I hope you give it a try! I found it on Chowhound



Easy Lentil Soup

Difficulty: Easy |
Total Time: 1 hr |
Makes: 6 servings


INGREDIENTS

1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces spinach leaves (about 1/2 a bunch)


INSTRUCTIONS

1.    Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
2.    Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
3.       Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

7 comments:

  1. I love lentils and beans and all kind of texture in my food!!

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  2. I like lentils, but they're not a big hit here. Maybe it's the texture as you said.

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  3. I make lentil taco filling for my vegan son. I eat it too when he visits but it's not my favorite. I keep trying to like vegan recipes but they are so vegetably! Lentils are really good for us though so I might try your soup!

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  4. It sounds tasty. I've been making soup recently I just throw in all types of veg, add seasoning and hope for the best. It usually comes out fine.

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  5. it looks ... eh ... yummy ...!?

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  6. Looks and sounds yummy! I LOVE lentils...and most all soups.

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  7. Mom made this soup and added bits of sausage.. it was delicious! yours looks perfect. I would make it but my hubby won't eat anything so too much work for just me. But I am proud of you for doing it and trying it. legumes are good for us!!!

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I appreciate your comments!