Lentil Soup

Here is another soup that can be made relatively quickly. Lentils are tiny and do not require overnight soaking before you cook them so you can make this soup pretty much last minute.

 

If you want to make a non-vegetable version, chop two slices of bacon into approximately ½ inch pieces and start out by cooking them by themselves in the pan over low heat. When the bacon is cooked pour off excess fat and then add the garlic, onion, carrots and celery and proceed from there. You probably won’t need to add any olive oil.

 

SERVES 4

 

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

 

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

 

1½ teaspoons thyme

1 teaspoon rosemary

1 bay leaf

 

1 15 ounce can of tomatoes, chopped; liquid saved

2 cups lentils, rinsed, drained, checked for impurities

4 cups water

2 vegetable bouillon cubes

Salt and freshly ground black pepper

 

Parmesan cheese to grate over the soup, optional

 

. . . . . . . .

 

Instructions:

▪ Heat the olive oil in a saucepan on low heat and add the garlic, onion, carrots and celery. Cook about 5 minutes, stirring occasionally, until they are soft but not browned.

 

▪ Stir in the thyme, rosemary and bay leaf.

 

▪ Add the tomatoes with their liquid and lentils, water, bouillon cubes, salt and pepper, and increase the heat so the tomatoes barely simmer. Cover and cook for about 40 minutes. Taste and adjust the seasonings.

 

▪ Serve the soup in individual bowls and grate some Parmesan cheese on it, if you like.