Classic Lentil Soup
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 cup dried lentils, washed and picked over
- 1 bay leaf
- fresh thyme (several sprigs, or a few pinches of dried)
- 1 carrot, cut into 1/2 inch dice
- 1 stalk celery, cut into 1/2 inch dice
- 6 cups vegetable stock (vegetable stock preferred) or 6 cups water (vegetable stock preferred)
- salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 teaspoon minced garlic
Recipe
- 1 add lentils, bay leaf, thyme, carrot, celery, and stock in a saucepan; sprinkle with salt and pepper.
- 2 bring to a boil, then decrease heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
- 3 meanwhile, add olive oil to a small skillet over medium heat.
- 4 add the onion and cook, stirring, until it softens, about 5 minutes.
- 5 add in garlic and stir, then cook for 1 minute more and turn off heat.
- 6 when the lentils are tender, discard the bay leaf and thyme sprigs and stir the onion mixture into the soup.
- 7 add more stock if the soup is too thick, then taste; adjust the seasoning and serve.
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