Soup is a way to be creative... all food is, really. But taking what you have on hand and putting it into a pot and having a tasty outcome... that's just satisfying.
Any kind of lentil, bean, pea soup is my absolute favorite. So when I remembered I had some lentils in the pantry for lentil soup, I was excited.
And it did not disappoint. I had it for lunch today and wished I could have ate three bowls (the only downfall of soup... it fills you up fast!). I've said this before, but I love eating bean and lentil soups with hot sauce and vinegar. Yes vinegar, plain white vinegar. Odd huh? But for some reason it is so good. That's just how I ate mine, and it was delicious.
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| lentil soup |
2 c. + chicken broth
1 c. dried lentils (I just used the regular brownish looking ones)
1 can (11.5 oz) v8 tomato juice
1 small onion, diced
2 carrots, peeled and finely chopped (or about 10 baby carrots)
2-3 bay leaves
1 tomato, chopped
1/4 tsp garlic salt
1/4 tsp paprika
1/4 tsp curry powder
1/4 tsp turmeric
1/8 tsp celery salt
pepper
Instructions
Saute carrots, onion, and spices in olive oil for a few minutes until the veggies are just starting to get tender. Add the lentils, 2 c. chicken broth, tomato juice, and bay leaves. Cover and simmer at least 30 minutes, or until lentils are tender, adding more broth as needed. I ended up simmering mine for 45 minutes - hour. Add the tomato and simmer a few more minutes until it is tender.
Serves 3-4.
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