A Lentil Soup Recipe

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It simply wouldn’t be New Year’s Day without making a huge pot of Lentil Soup.

Lentils are a big part of Parker’s blenderized diet, so I always have at least 20 pounds on hand.

The ingredients are simple. And cheap. And you know how much I lurve the simple and the cheap.

I soak my lentils in water and then pick out any duds as I strain them.

You can make your lentil soup as a totally vegetarian dish. Or you can add sausages like these Lil’ Smokies.

Lil’ Smokies were on sale in our area for 2/$5.00. Then I printed off two online coupons for a $1.00 off each, making each package a buck and a half.

The recipe calls for a can of diced tomatoes. Instead I used tomatoes from my garden that I had dehydrated, I just chopped them into fourths.

Did I mention my fondness for free? Cause that’s what these tomatoes were free.

And delicious.

I usually just wing my pots of lentil soup. But for you guys I found this recipe for lentil soup at Epicurious.

It’s the same as my recipe. Except with directions. And measurements.

You’re welcome.

INGREDIENTS:

* 3 tablespoons extra–virgin olive oil
* 2 cups chopped onions
* 1 cup chopped celery stalks plus chopped celery leaves for garnish
* 1 cup chopped carrots
* 2 garlic cloves, chopped
* 4 cups (or more) vegetable broth
* 1 1/4 cups lentils, rinsed, drained
* 1 14 1/2–ounce can diced tomatoes in juice
* Balsamic vinegar (optional)

HOW TO:

Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

A couple of tips:

DON’T skip the step where you take a couple of cups of soup out and puree it and then add it back to your pot. Doing this intensifies the flavors. It’s what makes it really, really, really good.

Try the Balsamic Vinegar. Truly.

Go ye now and make soup. You can come back later and thank me.

BTW, what foods are traditional at your house on New Year’s Day?