Apr 21, 2009

Lentil Soup With a Twist

Usually when I make lentil soup I use lentils (duh!) and whatever random vegetable I have in the bottom of the crisper that is slowly at the end of it's life line--celery, carrots and maybe onion. Most of our soups are made on days between paychecks, days where the refrigerator offers slim pickins, or days when we don't feel like going to the store. We just gather what seems good together, throw it in a pot with some water or broth, if we're lucky enough to have any, and let it simmer for an hour. Simple and cheap!

This time I decided to make a lentil soup but embellished it. This lentil soup is a great twist on our normal, simple recipe. Costs more money to make because of the more complex ingredients, but it was delish!

~olive oil
~red onion, chopped
~lots of minced garlic (at LEAST 3 cloves)
~half a bag of dried lentils
~2 Tbs ground cumin
~1 14oz can of diced tomatoes
~1 Tbs honey

~3 bay leaves
~1 Tbs red wine vinegar
~plain yogurt or greek yogurt


In a large saucepan over medium heat, heat enough oil to cook the chopped onion & garlic. Saute until it is soft. Stir in the lentils and cumin. Then add the tomatoes (including any juices), honey, bay leaves and 7 cups of water. Bring to a boil, then reduce heat to medium. Cover and simmer until the lentils are soft. This can take anywhere from 20 minutes to an hour. It really depends on your stove, how old the lentils are, the size of pot you are using. When the soup is finished, remove from the heat, remove the bay leaves and stir in the vinegar. Place the soup in bowls and add a dollop of the yogurt to each serving.

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