Tuesday, January 11, 2011

Amazing Lentil-Veg soup

This is my recent concoction. As I have established, I loooovvvee cumin and it is deliciousi in lentil soup! This delicious soup makes about 5 servings. It is hearty and warming and filling and healthy! It's kind of labor-intensive, but well worth it. Consider doubling and freezing some.

Lentil-Veg soup

Ingredients

• ½ pound green lentils
• 1 large onion chopped finely
• 1 leek chopped finely (mostly just the white part, and some of the green)
• 3 garlic cloves
• 3 Tablespoons good olive oil, plus additional for drizzling on top
• ½ tablespoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin
• 4 stalks of celery—medium dice
• 4 carrots—medium dice (same amount as celery)
• 1.5 quarts organic chicken stock
• 3 tablespoons tomato paste
• 1 tablespoon red wine
• Freshly grated Parmesean cheese
Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 15ish minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 8 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a good boil. Reduce the heat to low and simmer uncovered for 45 minutes, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.