Lentil Vegetable Soup

Have I ever mentioned how much I love soup?  Pretty sure I have.  Especially on chilly December nights it’s nice to have a nice big pot of a tasty, hearty soup simmering.  And soups are usually ridiculously healthy and loaded with nutrients, and make a great packed lunch for the next day!  So when I saw Ina Garten’s demo for this Lentil Vegetable Soup I just had to try it.

Also, have I ever mentioned how much I love Ina Garten?  I seriously want her life when I’m older.  All her recipes are really spot-on with what I like to cook; not too fancy and not too low-key.  Not to mention they are always gorgeous and delicious.  I’ve been binge watching Food Network this whole week (hello Christmas specials!) and this recipe caught my eye immediately.

This soup is nice and hearty and chock full of veggies.  It actually filled me up after one bowl, and I plan on eating it for lunch for the next few days!  The vinegar added at the end and the sprinkling of cheese on top is a nice contrast of flavor to the earthy lentils and broth.  I only made 3/4 of the recipe, because the measurements that the original recipe called for probably would last for weeks.  I decided to add some mushrooms to the soup because why not?  And I’m trying to slowly teach Matt to like mushrooms.  I certainly will make again!  Thanks Ina!

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Lentil and Vegetable Soup (serves 6)

Ingredients:

  • 3/4 lbs french green lentils (or regular lentils are fine too)
  • 2 diced onions
  • 3 cups chopped leeks (white part only)
  • 3 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp salt
  • 1/2 Tbsp pepper
  • 1 Tbsp fresh thyme
  • 1 tsp cumin
  • 6 stalks chopped celery
  • 1 cup sliced mushrooms
  • 4 large chopped carrots
  • 2 quarts vegetable stock
  • Heaping spoonful of tomato paste
  • 2 Tbsp red wine vinegar
  • Parmesan or romano cheese for garnish

Directions:

Place lentils in a bowl and cover with boiling water.  Soak for 15 minutes.  In a large pot on medium heat sauté the onions, garlic, and leeks in the olive oil with the thyme, cumin, salt and pepper.  Cook for about 15 minutes until vegetables are translucent.  Add celery and carrots and sauté for an additional 10 minutes, then add the broth, tomato paste, and lentils.  Bring to a boil, then reduce the heat and simmer uncovered for about 45 minutes, or until lentils are tender. Taste, then add more seasonings if needed.  Before serving add the vinegar.  Serve with an additional drizzle of olive oil and cheese!

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