Friday, March 7, 2014

Didi's Lentil Soup

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I posted this picture of our dinner on my FB page and received quite a few requests for the recipe.  

I can honestly tell you, it's delicious.  It is meat free, and completely vegetarian.  I grew up on a version of this lentil soup, and as much as I love my mommy, I just don't like so much tomato product in my soup. She used tomato sauce and paste in the soup, so I actually didn't like it growing up.  When I grew older and wiser, well, maybe wiser..
I revamped the recipe to "my" liking, and my entire family loves it. As do my friends.  I think it's the simplicity of the ingredients that makes it taste so fresh and savory.  Did I mention I love a thick and hearty soup?  I do!! With the addition of the potato, the starches thicken it naturally and provide such a silky flavor to the lentils. 

Ready for this very simple recipe?  Here we go;

Yield:  8 Servings
Prep: 15 minutes
Cook: 40-50 minutes

Ingredients:  
1lb (16Oz) lentils, picked through and rinsed
1 large onion, diced
2 large carrots, diced
1 large potato, diced
2 celery, diced
1 can (15.5Oz) diced tomatoes
2 bay leaves
1/3 cup parsley, chopped
1-1/2 tsp onion powder
1/3 cup olive oil
Salt & pepper
Water

Directions:
-Using your favorite stockpot, add your olive to the bottom of the pan and let the olive oil come to heat.

-Add in your onions and saute till just starting to soften.

-Add in your celery and carrots, saute for a minute or so, or till they just start to sweat.

-Let's add in our diced potato, stir to coat with the veggies and then pour in your can of diced tomatoes, juices and all.

-Finally, we add in our lentils, bay leaves, salt and pepper at this time. Add in enough water to cover lentils by 1" (inch).

-Let the lentils come to a full rolling boil, and turn heat down to simmer. Semi-cover, allowing a little bit of steam to escape from the pot and cook until lentils are almost tender, about 30 minutes.

-Take off cover, add in your onion powder and the chopped parsley. The soup should be pretty thick at this point, so I usually add about another 1-1/2 cups more water.  I do like broth ya know!!  What?
Taste for seasonings, does it need more salt, pepper?


-Semi-cover once more, and let the lentils cook till tender, about another 15 minutes.  

-Serve with your favorite crusty bread.  




I mean we have to have something to dunk into all that goodness right?  I know!
How easy is this recipe right?  So what are you waiting for...


Till next time!

Dishin with Didi

10 comments :

  1. Your soup sounds delicious and one I've never had before. Thank you for sharing your recipe, Didi.

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    1. Thank you so much Karen, I hope you try it. It's a very traditional recipe.

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  2. Looks delish as usual. Thanks for always sharing:)

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  3. Such a comforting soup...I love lentil soup.
    Thanks for the recipe Didi and have a wonderful week ahead :D

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    1. Thank you so much my friend! You as well! ♥

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  4. Loving this big bowl full of YUM my friend! We too enjoy soup all year long and I can't wait to try your recipe! Hugggz xoxo

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    Replies
    1. Thank you so much Linda!! It is seriously one of our favorites as well!!

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