Monday, June 20, 2011

Red Lentil Soup

I've been on a soup kick lately, inspired by a cookbook my mother gave me years ago, that I've only just begun to appreciate, called The Soup Bible. This variation can be found there, although I've tweaked it a bit, because you know, I just can't ever leave a recipe alone!

 My kids love, love, love lentil soup and it is so easy to make.

1.5 cups red lentils
2 onions, minced
1 carrot, chopped
2 minced cloves of garlic
2 stalks celery, chopped
2 bay leaves
a 1/4 tsp oregano
1 tsp cumin
1/2 tsp. turmeric
4 cups vegetable stock, plus more as needed
2 tablespoons red wine vinegar
salt and pepper to taste

Saute the onion, carrot, celery, garlic until soft, about 5 minutes. Add the stock, lentils, bay leaves, spices and stir. Bring to a boil, then reduce heat and cook for about an hour to an hour and a half. Add more stock, as needed, if it gets too thick, and stir occasionally to keep the lentils from sticking to the bottom of the pot.

Remove the bay leaves and add the vinegar, salt and pepper. Garnish with lemons, sour cream or parsley.

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