Here’s my lentil soup recipe..its tried/true..we have made if OFTEN for years (after taking a number of years getting the recipe down pat). :) It makes a lot so have your containers ready for freezing. Or do like we do sometimes and eat nothing but lentil soup for lunch/dinner for a few days…lol.
Lauren’s Lentil Soup
This is another “meal” soup. We always serve it with
tuna fish salad (actually it’s salmon salad but we call it tuna)
sandwiches piled high with lettuce and
tomato.
2 Cups (1lb) lentils - rinsed and sorted thru for stones
oil or ghee or whatever you saute in
9 1/2 c cold water
1 med onion - diced
2 bay leaves
5 carrots - sliced lengthwise - then cut into thick slices.
2-3 celery stalks - chopped
1 package frozen chopped spinach
1 28oz can of plum tomatoes or crushed tomatoes -
undrained
2 lg cloves garlic -minced
1/4 c parmesan cheese (optional depending on if you eat
cheese or not - we actually prefer Romano)
1 1/2 tsp salt
Pepper to taste
~ saute onions and celery in the oil in a large soup pot until
translucent. Add carrots and simmer awhile longer to release their
flavor
~ add water and lentils, bring to boil
~ add balance of ingredients, lower heat, cover and simmer for
45 minutes. Check salt and and add pepper to taste. Add more
water/broth if too thick.
~ serve with parmesan cheese sprinkled over top
