Monday, December 15, 2008

Lentil Vegetable Soup

Here's a quick and easy vegetarian soup I find good to have on hand this busy time of year. Served with a rustic chewy bread, even my crew never notices that it is meatless.
  • 2 cups green lentils
  • 8-10 cups water or beef broth
  • 1 - 28 oz. tin diced tomatoes
  • 2 medium onions chopped
  • 2 garlic cloves, minced
  • 2 fat carrots, diced
  • 4 - 5 potatoes, diced
  • 2 celery stalks with leaves
  • 1 bay leaf
  • 1 Tbsp. salt
  • 2 tsps. black pepper
  • 2 Tbsps. brown sugar
  • 1 T. chopped parsley or dry
  • butter to saute onion and celery
Saute in butter prepared onions, celery and garlic in a heavy soup pot,until a lovely brown colour.
Add diced tomatoes and water.
Stir in the lentils and turn heat to about medium - high.
Add seasonings.
Scrub and dice up the potatoes.
Add them too.
Add the diced carrots.
Let this cook until the vegetables are soft. The lentils will split when they are finished cooking.
You may need to adjust the liquids by adding a little more water. This soup is fast to prepare and ready in very little time.

2 comments:

Leila said...

Your pictures are making this look extremely yummy!

Decadent Housewife said...

Hi Leila,
Thanks. It is good and simple.