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
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
-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