Wholesome lentil soup

This is a very simple soup that is way better than any store bought or canned soup you can ever eat.  Its very healthy and probably takes around a couple hours to make. If you have a dutch oven (like in the picture), I would highly recommend it. Otherwise, I would use a heavy bottom pan.  This recipe uses the French green lentils.

French green lentils: 1 bag
Chicken stock 1 Quart or 32 Ounces + 2 cups (from boullion or can)
3 small yellow onions chopped
Garlic 4 cloves, diced
Carrot fresh, 1 bunch or 5 to 6 medium diced
Celery: 3 cups medium diced
Olive oil (1/4 cup)
Salt: 1 tblsp
Fresh ground pepper: 1 tsp
Tomato paste: 1/4th cup
Fresh thyme: 1 tblsp
Cumin: 1 tsp
Leeks 2, white park only chopped (o
ptional, I did not use)
1) Soak lentils in hot water (boil in microwave or from a tea kettle). Then drain in sieve. 
2) While lentils are soaking, chop carrots and celery, thyme and minced garlic
3) In a dutch oven, heat oil and sautee onions, garlic, salt, pepper, thyme, cumin and garlic
4) When translucent, add carrots, celery and tomato paste
5) Then add chicken stock and lentils
6) Close, bring to boil and then simmer for 35 minutes 
7) Enjoy with a drizzle of olive oil, cheese (parmesan)


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