Tuesday, January 16, 2018

Lentil Soup

We all have go-to recipes. This is my go-to Lentil Soup Recipe. It is Mark Bittman recipe. It is so simple to make. You can add things to the soup. Mark Bittman suggests variations with the spices. I like to add things like cooked chicken, cooked sausage or if I bring leftovers for lunch some diced tofu.

2 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2 inch pieces
1 celery stalk, cut into 1/2 inch pieces
1 cup lentils, washed
1 bay leaf
6 cups chicken, beef, or vegetable stock
Ground black pepper

In a large pot over medium heat, add the oil. Once it is hot, add the onion and cook until soft, 1-2 minutes. Add the carrot and celery and cook another 2 minutes. Add the lentils, bay leaf, and stock. Sprinkle with pepper. Bring to a boil, and then turn the heat down to low and cook until the lentils are tender, about 30 minutes. Stir it sometimes.

Food styling by Chris.

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