Saturday, January 9, 2010

Lentil soup


  • 3 Tbs olive oil

  • 3 medium carrots, peeled and diced

  • 3 medium celery stalks, diced

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 4 sliced bacon, diced or ham, diced (optional, but makes it very good)

  • 8-9 cups water

  • 2 cups lentils picked over and rinsed (1 lb bag)

  • 14.5 ounce can diced tomatoes, drained (I use italian flavored and then omit the thyme)

  • 1 tsp dried thyme

  • 1.5 tsp balsamic vinegar

  • 1-2 tsp salt (more if you use water, less if you use broth etc)

  • ground black pepper
Heat olive oil in a large soup pot over medium-low heat. Add carrots, celery, onion, garlic and bacon/ham and cook, stirring ocassionally, until tender but not browned, about 5 to 10 minutes. Stir in water, lentils, tomatoes and thyme. Cover and bring to a boil, reduce the heat, and simmer until the lentils are tender, about 30-45 minutes. Stir in balasmic vinegar, salt and ground balck pepper.

Recipe from The Joy of Cooking


Rachel Rowell said...

I also added 2 cans of chicken broth (in addition to the 8 cups of water) which I think livened it up a bit.

Rachel Rowell said...

It took longer than 45 minutes for the lentils to get soft for me. Ruth and I think it may have something to do with the dry weather in Utah.

Rachel R said...

I just made this again and I'm putting a reminder to myself here to use a little less thyme than suggested.

Ruth Rodrigues said...

I use hot dogs sometimes in place of the bacon. I add it in at the end and the kids love it.