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.