Lentil Veggie Soup process

Here’s the recipe as promised:

When the weather is turning colder 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 we like to prepare soups and stews for comfort and warmth. 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, however, 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
• (Optional) 2-3 fully cooked, smoked chicken sausages, chopped into 1/2 “rounds

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

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