Wednesday, October 9, 2013

Simple...Lentil Soup...

 “Wow! It’s such a perfect day to make soup.”   

Woke up to the gloomy cloudy morning that seemed like it would last like this all day, I quickly wrapped myself up with my oversize sweater to warm up a little before heading to the kitchen and looking for something to make soup. It was a perfect day to simmer up some soup! Oh, you should know how much I love a good hot bowl of soup as I have been waiting all summer long for this. And don’t be surprised if you see more posts on soup on my blog.  

As soon as the hubby found out that I would be making soup, he instantly said, “Are you making lentil soup?” And I took that as a hint!

As I have mentioned before that the hubby and I love to fill ourselves up with lentil soup whenever we go to the Middle Eastern restaurant (and of course, the hubby’s favorite leg of lamb).   I decided to make my own version at home with lemon and ginger.   I’ve made lentil soup for a few times and the hubby is loving it.    He usually finishes up the soup I made today, and two days later would ask me to make it again.     And that tells me, the soup is actually really good… and awesomely healthy, too.   

Just perfect for the cool air day, isn’t it? 



What you need:   for 2-4 servings

 3/4 cup dried green lentil
1 cup honey golden potato, cubed
1/2 cup onion, chopped
1/2 cup carrot, cubed
1 stalk celery, chopped
2 cloves garlic, minced
1/2 cup tomato sauce
3 cups chicken stock
1 tbsp. olive oil
1 tbsp. fresh or dried thyme leaves
1 tbsp. fresh or dried oregano leaves
1/4 cup parsley, chopped
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground cumin
2 tbsp. lemon juice

*** I love to soak the dried lentil first while chopping the other ingredients which make the cooking faster.

How to:

 - In a medium heavy bottom pan, add olive oil over medium heat, add onion, garlic, celery, carrot, and potato and cook until all the veggies are cook and tender approx. 7-10 minutes.  
- Then add tomato sauce, chicken stock, cumin, salt and pepper, and stir well. 
- Add thyme and oregano, low the heat to medium-low and let it cook for another 25-30 minutes or until the lentil are tender. **Time to cook lentil may vary if dried lentil are added directly to the pot.
- After the lentil are cooked, turn off the heat and add lemon juice and chopped parsley
- Serve as you wish


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