Wednesday, August 13, 2014

Lentil Soup Recipe

Finally I had a chance to make this lentil soup that I have had on our weekly menu for 2 weeks.  It is simple to make but for some reason things kept coming up and our menu kept changing.
Yesterday during Jack's nap I cooked it and then re heated it for dinner.
It was pretty good.  Next time I think I will up the seasoning just to give it even more flavor.
Mike is not a big bean eater but, he actually ate it and said it wasn't bad.  I really liked it and Jack loved it.  Evelyn wouldn't even try it but, I didn't think she would.

The original recipe is from dinner was delicious

I followed it exactly except I used Chicken broth instead of Vegetable broth because it is what I had in the pantry.

Lentil Soup
4 cloves Garlic
1 Yellow Onion
4 Carrots
4 stalks Celery
3 tbsp Olive Oil
2 Cups Lentils
1 tbsp Cumin
2 qt Vegetable Broth
1 Bay Leaf
2 whole sprigs Thyme
Salt and Pepper to taste
Start with a dry dutch oven or big stock pot on medium heat.  Drop in the garlic cloves with their peels still on and let them roast a few minutes on each side until the skins are browned, then take out and set aside.  
While that is going on, rough chop the onion, carrots and celery.  After you take out the garlic from the pot add in olive oil and the vegetables.  Cook the vegetables until they are a bit tender.  
Peel and smash the garlic and add it back to the pot and then add in the lentils and cumin.  Stir it all together to cover the lentils with the oil.  Then add in the broth, bay leaf and whole sprigs of thyme.  Simmer all together until the lentils are tender.  This took about 35 minutes.  
Right before serving take out the bay leaf and thyme.  
I served this soup with garlic bread.  You could also add a few croutons on top to give it some crunch.  

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