Monday, October 18, 2010

Recipe of the Week

Lentil Soup

My mom gave me this recipe before I left for college. She called it Greek but I don't know how accurate that is. I've made it countless times I finally have it memorized. I've been wanting to post it for a long while but never took any appetizing pictures of it....until now. It's one of my favorites because it's easy, quick, delicious, hearty, healthy and the kids gobble it up! The beans are small and less daunting for children. The only complaint my son offers is for the tomatoes which I let him pick out, if they are big enough for him to notice. Perfect meal for this crisp weather. If you'd like it more like a stew than a soup, just add more of the dry ingredients (veggies, not including tomatoes, lentils and a bit more water). Great for freezing as well!


Enough olive oil to cover medium sized stew pot.
1 garlic clove, minced
1 medium onion, chopped
1 carrot, sliced
1 celery stalk, sliced
2 cans stewed tomatoes, with juices
1 Cup dried lentils, preferably washed
4 cups chicken or beef broth
1 cup water
1 ham bone with a little meat left on the bone
OR 1 sliced link of kielbasa or polish sausage, or Venison sausage because I had it on hand
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried thyme
salt and pepper to taste


Saute onion until clear. Add garlic until aromatic. Add carrots and celery. Saute until softened. About 5-10 minutes. If using ham bone, place in pot now. Add water. Add tomatoes, broth and lentils. Add seasonings. Bring to boil. Then turn down to medium-low and simmer for about 35 minutes, or until lentils are soft. If you are using sausage add that the last 10 minutes of simmering. If using ham bone, cut off any excess ham from bone, remove it and the bay leaf before serving.


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