Lentil Soup

First, I apologize for the lack of pictures. I am blogging from my BlackBerry. I think it is cool that there is a WordPress Application for BlackBerry. It is really easy to use, but I’d much rather blog from a computer! Hopefully, we will have a new computer soon. Fingers crossed!

On to the reason for today’s post- lentil soup! Although, you may call it stew. I would, but soup sounds more elegant and appetising than stew. You expect bad, unidentifiable things in stews. Lentil soup is so ridiculously cheap to make! And while it does take a little time, it doesn’t need much petting. This recipe makes a lot of soup! You’ll want to cut it in half (or fourth) or prepare for lots of leftovers if you aren’t feeding several very hungry people!

The Ingredients:
1 small yellow onion, chopped
Half a bunch of parsley, chopped
4 celery stalks, chopped
1 T of butter (or whatever you want to use to sautee your celery and onion)
1 bag of dried lentils
2 quarts vegetable broth
As much bacon as you want (If you want, you can omit the bacon and you’ve got a hearty vegetarian meal.)
Small pasta (I actually just use whatever dry pasta I have leftover. I’ll break up leftover spaghetti or put in those half containers of macaroni or penne.)

First, you’ll want to soak your lentils overnight. It’s really no big deal to do so. Just put your lentils in a stockpot. I generally sift through them a bit to make sure there is nothing odd in there. Put plenty of water over the lentils and cover. If you don’t want to soak your lentils, or if you forget, it isn’t a huge deal. It will just make your cook time longer. (An hour or so longer.)
Strain your lentils. Remove all the water from your stock pot. Pour both quarts of vegetable broth and cook over mediumish heat. Add salt and black pepper to your taste. You want to get it up to a boil, then simmer. In my experience, you’ll cook them for about 30 minutes if you soaked them or about an hour and a half if you forgot. While the lentils are cooking in the broth, chop up your veggies. In a separate pan, sautee the onion and celery with the butter (you can also use olive oil if you prefer). Once your veggies are tender, dump them into the stock pot with the lentils and broth. Check and see if your lentils are done (eat one). When they are done, toss your small pasta in the broth to cook. While your pasta is cooking in the soup, cook the bacon if you’re putting it in. (I bake mine in the oven. Just lay it flat on a baking sheet and into a 400 degree oven it goes. My mom microwaves hers. You do it your way.) Add the parsley to the soup just before serving! I add the bacon to each person’s bowl before putting it on the table. (That way if someone wants none, fine. If someone wants lots, okay.) That is it. Enjoy! It really is good, just ask the Pastor.

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