Recipe: Lentil Soup

I double this recipe.  This is a top 3 meal in my house---amazed how excted my 1 & 4 year od get on lentil soup night!

 by Mark Bittman


Makes: 4 servings


Lentils make soup making easy—they cook quickly and are incredibly tasty. And unlike many lentil soups, which are so thick they put people off completely, this one is nicely balanced with some simple vegetables. The lentils break down a bit during the cooking to give the soup a hearty consistency, but you can purée it if you prefer. Recipe from How to Cook Everything.

2 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2 -inch dice
1 celery stalk, cut into 1/2 -inch dice
1 cup lentils, washed and picked over (I use a whole bag from Publix when I double it)
1 bay leaf
6 cups water + 2 Rapunzel vegan boullion cubes
Freshly ground black pepper
Salt

1. Put the oil in a large, deep pot over medium heat. When hot, add the onion and cook, stirring frequently, until soft, just a minute or two. Add water.  Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2 minutes.
2. Add the lentils, bay leaf, and stock; sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. (At this point, you may cool and refrigerate the soup, covered, for up to 2 days; reheat gently.) Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve.

Freezes well