Sunday, January 22, 2012

Lentil Soup with Aromatic Vegetables

A generous blend of aromatic vegetables - garlic, onion, carrot, and celery - makes this lentil soup extra delicious and extra healthy.

It's even better the next day, once all the flavors have had more time to meld, so you might want to make a double batch and enjoy it all week!


1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 small yellow onion, diced
1 medium carrot, diced
1 rib of celery, diced
4 cups (1 quart) vegetable broth
1 cup brown lentils, picked over, rinsed, and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (optional)

In a large pot or Dutch oven, heat the olive oil over medium to medium-low heat. Add the garlic, onion, carrot, and celery, and saute for 3-5 minutes, until the vegetables start to soften. Do not let the garlic get brown.

Add the vegetable broth, lentils, bay leaf, salt, and pepper. Raise the heat to high and bring the mixture almost to a boil. Reduce the heat to low, cover, and simmer for 25-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

Uncover. Stir in the parsley, and simmer, uncovered, stirring occasionally, for 5-10 more minutes to blend all the flavors and reduce the liquid as desired to a good soup consistency.

Remove and discard the bay leaf before serving.

-- 2-3 servings

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