Jan 14 2017
Food and Drink

Lentil Veggie Soup

I’ve been SO in the mood for warm winter soups lately. I’ve made lentil soup maybe four or five times in the past, but it’s never come out right! But — I thought I’d try again, because, well, ya’ never know . . . this time just might be the time it turned out well 🙂

Here’s the new one I tried recently (photos coming soon):

Lentil Veggie Soup
 
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • Extra virgin olive oil
  • ½ onion; finely chopped
  • 5 to 6 long carrots; peeled and chopped
  • 3 celery stalks; finely chopped
  • 1 bunch leafy greens from the tops of the celery stalks; keep whole
  • 2 or 3 russet potatos; peeled and finely chopped
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 16oz / 1 pound red lentils (make sure to pre-WASH them!!)
  • 8 cups low sodium chicken broth (or 4 cups broth + 4 cups water)
  • 4 to 6 sprigs fresh thyme (or 1 tbsp dried)
  • 1 bay leaf
  • ½ tsp garlic powder
  • 1 tbsp. dried parsley; divided
  • kosher salt - to taste
  • freshly ground black pepper - to taste
  • parmesan cheese - freshly grated over each bowl
Instructions
  1. FIRST: take out everything you'll need and lay it on your counter or workspace to make it easy for yourself . . . as well as a measuring cup for the chicken broth and I like to use my microplane grater for the parmesan cheese. If we're going to be fancy (which this soup isn't but it's still fun to know this stuff) -- in France they call this step "mise-en-place." 🙂
  2. Heat your pan on medium heat (low/med, not med/high) and add some extra virgin olive oil to it.
  3. Peel and chop a few of your veggies so that they are ready when you are (in this order): the onion, then the carrots, then the celery, then the russet potatos. SO -- here we go . . .
  4. Finely chop the onions.
  5. When the pan looks like it's ready -- add the onions. (Hopefully this coincides with when you've just finished chopping them.)
  6. Let the onions sweat it out in there before adding the carrots.
  7. Continue on with peeling and cutting the long carrots. If the onions look sufficiently soft, delicious and yummy add the carrots. If the onions need a little more time, wait a bit -- but not too long. Carrots need a while to get soft.
  8. For the nice leafy greens at the top of the celery stalk -- make sure to chop those off first -- in one big bit and keep them whole. Set that aside because we'll be adding those to the soup in a bit (for flavor), but be removing them before serving.
  9. For the 3 celery stalks -- finely chop them and add them to the pot.
  10. Peel and finely chop the russet potatoes and add them to the pot.
  11. Add the following to the soup pot and saute until all the vegetables are tender (about 5 to 8 minutes): ½ tsp garlic powder, 2 tsp dried parsley, kosher salt and freshly ground black pepper (to taste)
  12. Add the tomatoes with their juices.
  13. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally (about 8 to 12 minutes).
  14. Add the lentils -- make sure to WASH them first though!!
  15. Mix in the lentils to coat.
  16. Add the chicken broth and stir.
  17. Add the following: 4 to 6 thyme sprigs, 1 bay leaf, the nice leafy greens from the top of the celery stalk, 1 tsp dried parsley
  18. Give everything a nice stir.
  19. Bring the soup to a boil over high heat.
  20. Cover and simmer over low heat until the lentils are tender, approx. 45 minutes - 1hr 30min, letting everything meld together and the lentils soften.
  21. Season to taste with kosher salt (optional) and freshly ground black pepper .
  22. Get your soup ready to serve -- Remove the leafy green celery tops (or just be careful not to serve them to anyone).
  23. Ladle the soup into bowls.
  24. Sprinkle each bowl with the grated parmesan, drizzle with olive oil (if you like that). . .
  25. ENJOY!

 

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