Lentil Soup

Howdy everyone!  A few days ago I posted a picture on Facebook of some lentil soup I made.  I got many comments asking for the recipe so no better time than now to post a great, hearty soup.  I made this soup in my pressure cooker (which is one of the best inventions ever!) but it can be adapted to be cooked in a slow cooker or on the stove, though I haven’t tried either way yet.  Anyway, here goes!

Ingredients:

  • 2 1/4 cups lentils
  • 8 cups chicken or vegetable broth
  • 2 large carrots
  • 1 Spanish onion
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Fresh lemon juice to taste

Optional: Spinach and/or escarole

Recipe:

  1. Rinse the lentils and set aside.
  2. Chop the onion.
  3. Set the pressure cooker to the saute option and add the olive oil.  Or, in a large soup pot, add the olive oil and heat.  For the slow cooker option, use a pan.
  4. Add the onions and cook until translucent.  Stir occasionally.
  5. Chop the carrots.
  6. Add the carrots to the onions and continue cooking until soft and/or the onion is lightly golden brown.  Continue stirring occasionally.
  7. Chop the garlic.
  8. Add in the garlic to the carrots/onions and stir.
  9. After about a minute or two, when the garlic becomes fragrant, add the broth, lentils and bay leaf. (If using a slow cooker, at this point, transfer the onions, carrots and garlic from the pan into the slow cooker before adding the broth, lentils and bay leaf.)
  10. Set the pressure cooker to 8 minutes, lock it up and let work its magic.  After the 8 minutes let the pressure naturally release all the way.  In a slow cooker, cook for 6-8 hours or until lentils are soft and tender.  Same for the stove-top preparation.
  11. When lentils are tender, stir and discard the bay leaf.
  12. Add some water or more broth if soup is too thick.
  13. Taste test and add about a tsp of salt 1/4 tsp of black pepper.
  14. Grab a bowl, ladle some soup in, add some more salt or pepper if needed and squeeze a little fresh lemon juice, stir and enjoy.
  15. Option: stir in some fresh spinach or escarole at this point.

2 thoughts on “Lentil Soup

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