I've learned that fresh herbs really do make a difference in soups (among many other dishes!). I couldn't wait to great crackin' on this Hearty Lentil soup with my pretty parsley and new dutch oven.
You don't need much for this recipe and chances are you have most everything at home. It smells fabulous cooking and is one of those comforting soups that tastes best if you let it sit overnight. Throw it in a soup pot on Sunday night, let it sit overnight in the fridge, and grab a serving for a quick and delicious healthy lunch. It makes a decent amount and it reheats well to bring into the office.
Hearty Lentil SoupIngredients, Serves 4-6
2 tablespoons olive oil
2 cups finely diced onions (roughly 2 medium onions)
3 large garlic cloves
3 tablespoons tomato paste
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves (I used dry)
1/2 cup chopped parsley
1 1/2 cups lentils
1 tbs. Dijon mustard
1 tablespoon red wine vinegar (or sherry vinegar)
freshly ground pepper
1. Heat the oil in a soup pot over high heat before adding the onions. Saute onions until they begin to brown (roughly 5-7 minutes).
2. While the onions are cooking, pound the garlic in a mortar with 1 teaspoon salt (no mortar for me! Check after the recipe).
3. Add the tomato paste to onions and stir to completely distribute and combine before adding the garlic, carrots, celery, parsley, and bay leaves. Cook for 3 minutes.
4. Add the lentils, 8 cups water (2 quarts) and 1/2 teaspoon of salt and bring to a boil.
5. Lower the heat, partially cover, and simmer lentils for 25-35 minutes or until tender.
6. Remove the bay leaves, stir in the mustard, vinegar, plenty of fresh pepper, and salt to taste (I added a substantial amount).
7. Let sit over night! Garnish with parsley and enjoy.
Recipe from Vegetarian Cooking for Everyone.
I don't own a mortar so I used my ice cream scoop!! It worked pretty decently with some muscle power but took way too long. Note to self: put a mortar on the wedding registry!!