Sunday, September 4, 2011

Lentil Soup

One of my favorite (and my kids' favorite) soups!

1 1/2 c diced celery
1 1/2 c diced carrots
1 large onion, diced
2-3 Tbsp olive oil
1 c (generous) brown lentils
3 qt water (or 1.5 qt water + 1.5 qt MSPI safe chicken broth)
1 tsp garlic powder (or use 3-4 cloves fresh minced garlic)
a few gluggs of MSPI safe Worcestershire sauce (optional)
Salt & pepper (to taste)
2 c elbow macaroni (optional)
1/2 lb cooked sausages or hot dogs, sliced (optional)

Heat olive oil in a large (6 qt or larger) pot. Add celery, carrots, onion (and fresh garlic, if using). Saute until onions start to soften and turn translucent. Add lentils (pick through them first to remove any debris). Add water or water/broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to simmer for 45 minutes. Stir soup, checking water level. Add more water if needed. Add worcestershire sauce (if using), garlic powder (if not using fresh garlic), elbow macaroni and sausage (if desired). Simmer until pasta is tender, monitoring liquid level and adding more water or broth as needed. Season to taste with salt and pepper.

Great with cornbread!

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