Judy & I snap up this recipe from Emily after one small-group night meal. It was yummy with baked potatoes.
1 c. dry lentils
3 c. water
1 bay leaf
salt
1 large onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/4 c. olive oil, or less
1 c. canned tomatoes, mashed by hand
1 tsp. basil
2 Table. parsley flakes
Cook lentils, water, bay leaf and a small amount of salt until lentils are tender, 20-25 min.
Meanwhile, saute onion, carrot, and garlic in olive oil until the onions are tender. Combine the two mixtures and add rest of ingredients. Simmer together until hot and flavors are well blended.
Serve with cornbread and salad.
Thanks for more yumminess, Emily!
This is so good it almost turned me into a vegetarian!
ReplyDeleteIn my efforts to perfect the art of lentils (oh, how i love lentils!), I have tweaked this recipe:
ReplyDeleteUse the full 1/4 c. of EVOO when sautéing your veggies.
The flavor of this soup improves if you let it simmer for an hour or two or three after it is completed. Keep the top off your pot and it will thicken up a bit and get that much yummier.
I like to throw in one or two homemade soup cubes from my freezer. in the summer when your basil and oregano are out of control, toss a bunch of each in a food processor with fresh garlic and EVOO and then freeze in ice cube trays. Remove to a freezer bag when frozen and wha-lah! Takes any soup up a notch.
Serve with feta mixed with fresh chopped herbs (or another soup cube, or a couple tablespoons of pesto) and more EVOO.