Okay, peeps, today's recipe is another allrecipes.com contribution: Lentil Soup. It came out okay; I thought it wasn't very flavorful although the recipe got great reviews at allrecipes so I'm probably doing something wrong. I would make it again, esp. if I have ideas for shzuzzing it up. Suggestions are always welcome. Anyway, here's the recipe; changes in italics.
- 1 onion, chopped
- 1/4 cup olive oil (probably didn't use 1/4 c.; that's kinduva lot)
- 2 carrots, diced (probably used more; I like carrots in soup)
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water (used veggie broth - homemade!)
- 1/2 cup spinach, rinsed and thinly sliced (used more; didn't slice it; just put it in at the end and let the heat wilt it)
- 2 tablespoons vinegar (used balsamic; used more than 2 T.; maybe 4 T.?)
- salt to taste
- ground black pepper to taste
- added some cumin to shzuzz it up a bit, flavor-wise
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. (sauteed the veggies in a separate pan bc I needed to thaw the broth over heat and didn't want the veggies to over cook by being in the broth that whole time)
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Servings: a lot. The recipe says 6 servings, but it seems more than that.
Forgot to thaw out the veggie broth so did it over heat:
Sauteeing the veggies in that wondrous wonder, the cast iron skillet:
Possibly the biggest bay leaf I've ever seen:
My soup looks very different from the allrecipes picture bc I used an immersion blender to smoosh some of it; I prefer my lentil soup (and most bean-based soups) with at least some of their contents smooshed.