There is nothing better than a big bowl of hot soup when the weather chills you to the bone...Being that the weather has been beyond disgusting here in Nashville lately, VintageTeal wanted to warm our tummies with some homemade, hearty soup this week. In case you have never tried lentil soup, it is fabulous and is so good when the weather is dreadful. This dish packs a lot of nutrients to help fight off all those horrible winter bugs and winter blues! No worries if you are vegetarian or even vegan, this soup is safe. We hope you enjoy. {This recipe is courtesy of Alton Brown, so it will not disappoint...}
Lentil Soup Ingredients
2 tbsp olive oil
1 c onion, finely chopped
1/2 c carrot, finely chopped
1/2 c celery, finely chopped
2 tsp kosher salt
1 lb lentils, picked over and rinsed
1 c tomatoes, peeled and chopped
2 quarts chicken or veggie broth
1/2 tsp coriander
1/2 tsp cumin
|1.| Heat the oil in a large dutch over over medium heat.
|2.| Add the onion, carrot, celery and salt and sweat until onion appears translucent, about 6 minutes.
|3.| Add the lentils, tomato, broth, coriander and cumin and stir to combine.
|4.| Increase the heat to high and bring to a boil.
|5.|Reduce the heat to low, cover and simmer at low until lentils are tender, about 35-40 minutes.
|6.| Using a food processor or immersion blender, puree to desired consistency. Bon apetite!
Pretty Lentils... there are all different kinds |
Lentil Soup |
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