Hope you are all doing fantastic. This weekend flew! It was big time busy, but great overall. I’m ending it with making one of my all time favorite soups before getting cozy on the couch to catch tonight’s episode of The Walking Dead (I may be an addict, y’all).
Lentil soup is a wholesome and satisfying soup that is real simple to make if you haven’t ever tried before. No matter if it is made the vegetarian way, like I am posting here, or not. *If you prefer to make it non vegetarian, before placing the vegetables in the stock pot add in either a few cuts of bacon or pancetta. Cook it till browned, then follow the recipe along per instruction after the olive oil in line one.
1 one pound bag of dry lentils, rinsed and drained (this will serve 8)
2 cloves of garlic, chopped
1 medium yellow onion, chopped
3 stalks of celery, washed and chopped (remember buy only organic celery!)
3 carrots, washed, peeled and chopped
2 dry bay leaves
Salt & pepper to taste
2 tablespoons extra virgin olive oil
8 cups of tepid water
In a large stockpot, over medium heat, heat up the olive oil.
Once hot, add the garlic, bay leaves, onion, carrot, celery, and cook (sweat) until the onions are translucent.
Add the lentils. Stir to combine the flavors.
Then add water and bring to a rolling boil.
Once boiling, reduce heat to low. Cover and allow to simmer until the lentils are tender- about 35 to 40 minutes.
Remove bay leaves before serving.
If needed, add additional water to the soup until the lentils are tender.