Monday, November 30, 2015
Simple Lentil Soup
Serves 6 or so
Recipe from Everyday Food
Husband-Tested in Alice’s Kitchen
Here’s a quick tasty soup to make right after work. It’s filling and satisfying, perfect for a cold night.
1 Tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 Tablespoons tomato paste and/or 1(15 oz.) can diced tomatoes
1½ cups lentils, picked over and rinsed
½ teaspoon dried thyme
4 cups vegetable broth
1 Tablespoon red wine vinegar
Coarse salt and freshly ground pepper
In a large soup pot, heat the olive oil and then add the onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
Stir in vinegar, 1½ teaspoons salt, and ¼ teaspoon pepper.
If the soup is too thick, just add more broth or water.