Lentil Veggie Soup process

Here’s the recipe as promised:

When the weather is turning to fall we like a hearty, healthy soup chock full of fresh vegetables. It’s easy to make and very satisfying as the evenings get cooler. And I like to make a sufficient quantity so we have leftovers; (this freezes well too).

If you have veggies from your summer garden such as zucchinis and tomatoes, this is a great way to use them.

It is a thick soup; almost like a stew. You can, of course, thin it with additional broth, but we enjoy the texture and heartiness of it as is.

Recently I made this soup with red lentils from a company called “Preger” and found that the lentils never got totally tender, even with repeated cooking. First time for one hour, then, as I had made a large batch, we had leftovers, and cooked them for 1/2 the next time, then 45 minutes. Still not tender! I did add cumin, and allspice, and the flavor was very good, but still disappointing. Have any of you, dear readers, had this experience?

INGREDIENTS (serves 4-6 or 2-3 with leftovers)

• 1lb. Dried Lentils, any kind; (rinsed and any bad ones removed- no advance soaking necessary)
• 1-3 Tbsp. Olive oil
• 1 large onion -chopped
• 2-4 carrots (depending on size), washed, chopped or diced
• 2-3 zucchinis-chopped
• 1 large can diced tomatoes in juice ( plus 3-4 fresh diced tomatoes)
• 2-4 cloves chopped garlic
• 1 32 oz/quart low sodium chicken stock (or more, depending on how thick you want it)
• 1/3 -1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1-2 Bay leaves
• salt free seasoning (or 1 tsp salt if you like), pepper, to taste
• 1-2 Tbsp.fresh herbs or 1tsp. Dried; thyme, oregano, marjoram (you probably know that dried herbs are much stronger tasting- also best to crumble or crush before adding)
• Paprika or smoked Paprika

TO DO: in a 6 quart Dutch oven or other large pot:

1. Sauté onions til soft (medium to medium high heat depending on your stove, on stove top) in 1-2 Tbsp. oil (4-5 minutes); add carrots -sauté another 4-5 minutes; add zucchinis, sauté additional 2-3 minutes. Add another 1Tbsp.oil if needed.
2. Add garlic; sauté another 2 minutes
3. Add rinsed lentils, Bay leaves and seasonings to pot
4. Add broth, tomatoes and wine; stir
5. Bring to low boil- then reduce heat, cover and simmer 45 minutes-1 hr. Til lentils and carrots are tender
6. Garnish with fresh herbs
7. optional: add cooked sliced sausage before final cooking; and grate cheese on top of each bowl

For a delicious meal serve with whole grain toast and a green salad with your favorite vinaigrette, (for a suggestion see ).

Enjoy!

www.type2delicious.com