When the weather is cold I love cooking soups and stews. I love having something simmer on the stove. Plus I love only have one pot to clean..actually, it's Ryan that appreciates it since he does the dinner clean up.
So for this week I picked out a soup from this cookbook.
It's probably one of my favorites because for every single recipe there's a photo to go with it...I love that.
Lentil Soup
Ingredients
- 3 strips (3 ounces) bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups lentils, picked over and rinsed
- 1/2 teaspoon dried thyme
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
- 1 tablespoon red-wine vinegar
- Coarse salt and freshly ground pepper
- Directions
- In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
- Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
- Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.When I cook lentils I prefer them to be cooked really well...I don't like chewy lentils. So their 30-45 minute cook time I extended quite a bit. I doubled the recipe so I needed more cook time anyway...but I ended up letting it simmer for about an hour and half and I would have liked to let it simmer longer! But I had a bunch of starving kids and husband so I had to get in it on the table. But all in all, it was very good...a very hearty soup!
1 comment:
This sounds delicious--going to try it this weekend!
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