Monday, January 7, 2008

Lentil Soup

This is easy, healthy and good soup. If you don't believe me, check out the video. This recipe originally used 2 T olive oil, but I cut it down to 1 T. I like to freeze this in single serve Ziploc containers, that way you can grab one for lunch. I let people add the vinegar themselves. I think the soup is good with or without vinegar. The recipe calls for green lentils, but any color lentil is fine. Lentils are sometimes labeled as Dal, which is the Indian name for lentils. They are with the other dried beans in the supermarket. This recipe is from "Laurel's Kitchen".



2 cups uncooked lentils

8 cups vegetable stock or water

½ onion, chopped

1 small carrot, chopped

1 celery stalk, chopped

1 small medium potato, chopped

1 T olive oil

2 bay leaves

1 ½ to 2 tsp salt

2 tsp red wine vinegar (optional)

Pick over and wash lentils.

Mix all ingredients except vinegar in a soup pot and cook until lentils are very soft, about one hour. Stir in vinegar at end if using.


Kristy said...

Ah, I need to make this before it gets too hot here. Hurray, soup!

Anonymous said...

The soup smells good.


Lora said...

Thanks picture of Julia Child for commenting on the soup.