Summer Lentil Soup
I call it "Summer" Lentil soup because it's so light and easy to prepare. I made a batch, froze half and then pulled it out for those really hot late afternoons when I didn't feel like fussing.
You can use french or red lentils. The original recipe called for French but I used red because it's what I had -- just a detail!
You can use french or red lentils. The original recipe called for French but I used red because it's what I had -- just a detail!
Ingredients:
4 stalks celery, chopped
2 c onion chopped
2 cloves garlic, pressed
2 c carrot chopped
4 c chicken or veggie broth
4-5 tomatoes, diced or pureed
Dried parsley
1 1/2 c red lentils
Splash balsamic vinegar
Sea salt to taste
2 c onion chopped
2 cloves garlic, pressed
2 c carrot chopped
4 c chicken or veggie broth
4-5 tomatoes, diced or pureed
Dried parsley
1 1/2 c red lentils
Splash balsamic vinegar
Sea salt to taste
Well the original recipe actually has you heat the oil and saute the onions, celery, carrots, and garlic....OOOOOPS! I just tossed it all in the soup pot (except for the vinegar and salt) -- brought it to a boil, covered, then reduced to a low simmer til the veggies were somewhat softened, about 30 minutes. Add sea salt, pepper, and vinegar to taste. Wala! Delicious served with fresh homemade whea br
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