A friend of mine stopped over yesterday; because her water wasn’t working right she came over to soak some lentils, quinoa, and rice. It got me thinking that I haven’t made lentil soup in a while. Now that the fall weather is approaching, I feel more ‘soup days’ approaching. I like nice thick hearty soups on cool day and lentil soup is one of the very few soups that I make which is vegetarian friendly.
Here’s what you’ll need:
- 2 cups rinsed and drained French Lentils
- 3 med sized carrots
- 1 can stewed tomatoes
- 1/2 a yellow onion
- 2 cloves garlic, minced
- 6 cups water
- 2 Tablespoons olive oil
- 1/2 teaspoon cracked black pepper
- 1 Tablespoon salt
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon dried tarragon
- Few sprigs of fresh thyme
- Few sprigs of fresh oregano
- 2 bay leaves
- 1 teaspoon paprika
- 1 Tablespoon black peppercorn balls
Peel and cut carrots diagonally about 1/4 inch thick. Peel and mince garlic. Chop onion and tomatoes. Add oil to large pot over medium heat. Sauté onions and carrots until they start to brown a little. Add tomatoes, paprika. Stir and cook covered for a few minutes. Then add water, Worcestershire sauce, lentils, salt and pepper. Cover and bring to a boil.
While soup heats to a boil, you can prepare your seasoning packet! Double two layers of cheese cloth large enough to contain herbs. Place 2 bay leaves, black peppercorn balls and sprigs of fresh herbs in the center of the cloth and tie up. Add herb packet to pot and cook covered for 45 minutes – 1 hour or until lentils are tender.
If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a touch more water. Serve with good, crusty bread!