Recipe of the Week

Lentil Soup

• 2 Tbsp extra virgin olive oil
• ½ large onion diced
• ½ cup celery diced
• 1 cup green lentils
• 28 oz. can crushed tomatoes
• 7 cups water
• 2 bay leaves
• 3½ tsp Minor's Chicken Base
• Salt & Pepper to taste

Saute onion and celery in olive oil until softened. Add lentils and saute for a minute or two. Add crushed tomatoes, water, bay leaves, and the Minor's Chicken Base. Add salt and pepper to taste.  Bring to a boil and then simmer for one hour. Adjust seasonings before serving if needed.

Check you grocer or local gourmet shops for the Minor's Chicken Base. If you can't find it locally, it is available online from the above link.

My sister Jo Ann prepared this soup a couple of weeks ago, and served it with a salad of romaine lettuce, dried cranberries, crumbled blue cheese, almonds, and Hendrickson's Unique Sweet Vinegar and Olive Oil Fat-Free Dressing. She also baked a peppery cheese bread to accompany the soup and salad.

As you can see from the photo, this makes for a very hearty wintertime meal.

 

Update: Jo Ann has submitted the recipe for the Peppery Cheese Bread to this edition of the Carnival, so look for it. It really goes well with this soup.

 

Comments

[Margaret]

That looks and sounds delicious. I love lentil soup, but don't know if anyone could make it better than my mom.