Vegetable Lentil Soup – ★★★★★

Image

I think Flu season should be renamed soup season because it just sounds much more appealing. Everyone has been sick and so a soup night has been overdue. This soup was very easy to make and the results were simply perfect. It’s pretty hearty so be ready for a full feeling after one bowl. It really hit the spot and I’m positive it warmed Perry’s soul after being sick for so long. Quick note before I delve into the details of the recipe. There is a part where you can puree some of the lentils and broth to thicken the soup to your preference. I only pureed 1.5 cups of it because I didn’t want to loose all of the lentils. It’s totally up to you but I wouldn’t overdo it with the puree process. The original recipe was found at http://www.foodnetwork.com . Perry gave this one a full 5 stars!

” I feel like I have been sick for 2 months now. Nothing seems to stop the chills so I was pretty excited when Kels said she was going to make some soup for me. I love Lentil soup and while Kelsey will say she just followed a recipe I’ll compliment her and say SHE nailed it. I have no suggestions to make this soup better. It wasn’t over/under spiced. The texture was good and the lentils were tasty (not undercooked which stinks.. I’ve had undercooked lentils in lentil soup before and it’s awful). This one gets 5 stars hands down.”

Serves: 6-10     Calories: 372

Ingredients:

– 2 tbsp. olive or canola oil.

– 1 cup chopped onion

– 1/2 cup – 1 cup finely chopped carrot (the more you use the heartier it will be.)

– 1/2 cup- 1 cup finely chopped celery

– 2 tsp salt

– 1 lb lentils

– 1 can of diced onions

– 2 quarts of chicken or vegetable broth (We used veggie)

– 1/2 tsp ground coriander

– 1/2 tsp ground cumin

– 1/2 tsp curry powder (optional)

-1/2 tsp turmeric (optional)

 

Directions:

1.) Place the oil into a large pot and set over medium heat.

2.) Once hot, add the onion, carrot, celery and salt and stir until the onions are clear. About 6 to 7 minutes.

3.) Add the lentils, tomatoes, broth, coriander, cumin and other optional spices. Stir.

4.) Increase the heat to high and bring to a low boil. Once boiling reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

5.) Puree/blend to your preferred consistency.

6.) Serve.

*Original recipe found at http://www.foodnetwork.com

**Photo original taken by me

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s