Lentil Soup

So we’ve moved back from England, renovated a house, moved in, gone back to work, had another baby and that’s about that.  I’m still cooking, but am more in need of somewhere to download recipes I’ve found.

This Lentil Soup is amazing.  It uses up whatever vegetables are in your fridge, is hearty without meat, and perhaps most importantly to me at the moment, my 23month old daughter will eat it.  Hurray for proteins she’ll actually consume.  This recipe is from my very lovely cousin Heather.  It is therefore, Heather’s Lentil Soup:

Heather’s Lentil Soup

1 onion, diced
2 cloves garlic, diced
2 ribs of celery, diced
2 carrots, diced
1/2 tsp thyme
2 bay leaves
6 c stock (chicken or vegetable)
1/2 tsp salt
1/2 tsp pepper
1 1/2 c red lentils
any other soft vegetables you have lying around – peppers, zucchini etc
1 tbsp parsley – I rarely have this on hand so leave it out
1 tbsp lemon juice

Combine the onion, garlic, celery, and carrots in a large, heavy bottomed pot over low heat.  Cover and cook for 10 minutes, stirring occasionally.  Add the thyme, bay leaves, stock, salt and pepper, and lentils.  Bring to a boil, then simmer for 30 minutes.  Add any other vegetables, cooking an additional 2-3 minutes as needed.  Add the parsley and lemon juice.  Serve as is or blend using an immersion blender or food processor.

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