Can I just tell you all that I had the most relaxing weekend, ever. I guess the crazy-whirlwind-twister of the past two weeks caught up with me. As a matter of fact Joel and I planned to go ice skating but I was more in a napping mood. People, I DO NOT NAP. I didn't actually nap this weekend (yikes, that was close) but I was more in the mood to nap than skate. Weird. I am glad we spent most of the weekend relaxing because now I'm ready to take on the week again! Anywho, enough rambling about my weekend and onto the recipe.
I started with onion, carrots, and celery.
Just dump the mix into a pot with a little olive oil and salt and pepper.
Next up a pound of lentils and two quarts of chicken stock.
A can of diced tomatoes.
I threw in a few strong dashes of cumin to add some flavor. Then simmer away until the lentils are cooked through so about 45 minutes.
That's it. Seriously, the most strenuous part is chopping the veggies. I think I love cooking soups more than anything.
It was a crowd pleaser. And by crowd I mean Joel, naturally.
Give it a whirl and let me know what you think. I'm looking at you mother!
Easy Lentil Soup
Yields 8 servings
1lb dried lentils, pick over to check for random debris and rinse
1 medium onion, diced
2-3 carrots, diced
3 celery stalks, diced
2 garlic cloves, finely diced
1 tablespoon olive oil
2 quarts chicken stock
1 14.5oz can of diced tomatoes
1 1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
chicken bullion, optional
Heat olive oil in dutch oven or a large pot over medium heat. Add diced onion, carrots, celery, and salt and pepper. Saute for 8-10 minutes until soft. Add garlic for one minute and add cumin. Combine chicken stock, tomatoes, and lentils into the pot. Simmer for 45 minutes until lentils are cooked through.
I added a chicken bullion to kick up the flavor. Feel free to add more salt and pepper as needed. Add water as needed for desired soupiness.