Living in Minnesota, you learn very quickly that if you don’t like the weather, just wait a while, it will change. Nothing better in my book on a crisp fall day or a cold winter one that soup. Onion, Potato, Pumpkin, Squash, Bean or Lentil, I love them all. Here is the lentil soup I made, It’s very tasty! Next time I think I would add spinach and perhaps puree it some, it was pretty thick but i might just take 1 cup out and puree it to thicken it up some more. Lentils are part of the legume family, not a bean but rather a seed. Legumes are a great source of protein and fiber and what I love about lentils is that you don’t have to soak them in advance.
Ingredients
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups Chicken or vegy broth
- salt to taste
- ground black pepper to taste
Directions
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour.
