Veggie Lentil Soup
I used to be intimidated by the idea of making soup. I’m not sure why, because it’s so easy! You can basically sautee some veggies and boil them with water and seasoning, maybe blend it up if you want to get fancy, and you can’t go wrong. One of my favorites is lentil soup, its so comforting and healthy at the same time. And it makes the whole house smell delicious. You can store it in the fridge and the freezer for easy meals throughout the week, and spice it up with different toppings like sour cream or avocado. Here is how I made my latest batch, though it changes a little every time…
3 Tbs olive oil
1 chopped white onion
2 chopped cloves garlic
2 chopped celery stalks
2 chopped carrots
1 large chopped tomato
1 chopped potato
1 1/2 cups lentils
6 cups water
bay leaf
salt
pepper
basil
pinch cumin
1 tbs lime juice
Veggies
In a large soup pot, heat up the olive oil and sautee the onions and garlic until translucent. Add the carrots, celery, potato, bay leaf and sautee about 5 minutes longer. Add the water, lentils, tomato, a couple teaspoons salt, pepper, and some basil and the cumin and bring it to a boil. You can add more seasonings at the end after you taste it – I also ended up throwing in some fresh rosemary too. Simmer the soup until the lentils are soft, which can take over an hour. At the end, squeeze in the lime juice and adjust the seasonings.
Lentil Soup with Avocado
Anna -
Have you made Mark Bitman’s African Peanut Soup? I am obsessed! I too was once afraid of soup, but no longer.
It has been one of my standard dishes. I use squash sometimes instead of yams and add extra vegetables. Tempeh can also replace the chicken if you are out or are a veg… although I have a feeling that being in Mexico, I highly doubt you will have tempeh but not chicken.
Love it!
http://video.nytimes.com/video/2009/06/12/dining/1194837900594/west-african-peanut-soup-with-chicken.html
Ooh, I made an African Peanut soup ages ago, but I think it’s time I try that again. I haven’t seen Bitman’s recipe but I’ll check it out. I love any kind of squash soup. I have been looking for butternut but turns out it is insanely expensive here, so I bought some kind of Mexican squash that I’ve never seen before and am planning to make it into soup. I’ll let you know how it goes and try the African Peanut soup!
Horray soup! I am intimidated by soup, but I attempted my first on-the-fly soup this week because Colorado got sooo cold. I basically did what you said, sauteed some kale and onion and carrots, added some canned tomatoes, pasta, cumin, and french onion soup (didn’t have any broth), and it turned out great! I am trying African Peanut Soup next for sure.