Saturday, March 10, 2012

Lentil Soup
Your first thought my not be a positive one but I assure you that this soup has a factor of +7.
Ha ha! I just made that up.
Maybe I'm on to something with that. .
Ingredients: .
1/2 bag of dried lentils
2 26 oz box of chicken stock ( more or less)
2 tablespoon olive oil
1 large onion chopped
3 stalks cup up
2 garlic cloves chopped
2 cans petite chopped tomatoes
1 bay leaf
2 tablespoons of fresh chopped parsley
1 teaspoon basil
salt and pepper to taste
In a large pan add rinsed lintels and chicken stock to low heat. Let simmer. In a saute pan add oil, celery and onion. Saute until onions are translucent. Then add garlic. Now add this into the pot of lentils. Add tomatoes, bay leaf and remaining ingredients.
Bring to a boil and then slowly simmer for about 1 hour or until lintels are tender.
All you need now is a piece of crusty bread.
This turned out to be quite tasty if I say so my self.
I'm still getting accustomed to putting recipes down on paper. I usually, as you know by now, like to add ingredients to taste. I guess that's why most of the things I cook never taste the same twice. That could be a good thing or bad.
I hope you try it a like it.
Have a super day!


Bonnie said...

Hi Peggy! I like the looks of your lentil soup! I made some a couple months ago for the first time and I really liked it a lot. I was curious about the lentils as well...not sure if I would like them...but I was pleasantly surprised! Soup is the greatest, isn't it?

Melanie said...

Actually. .it looks delicious!! But I'm glad it is almost grill time instead of soup time! Happy week to you!

Lovely Light said...

Ever since making my split pea and ham soup, I've wanted to try lentils. Here in SA, there are few colors of lentils to choose from- not sure if they taste different tough!