Vegetable & Lentil Soup
The down part of the holidays is that they end. The realization of all those incredible treats and fabulous flavors ending and sensibility taking over is sad. This can only be put to rest with wonderful recipes that are actually good for you as well as taste superb. Here is one of those fabulous soups that everyone will cry for more.
Ingredients:
1/3 cup olive oil
1 large yellow onion, diced
2 leeks (white part only), finely chopped
3 cloves garlic, minced
2 large carrots, peeled and diced
2 celery stalks, diced
1 small turnip, peeled and diced
10 cups chicken stock
1 bay leaf
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. freshly ground pepper
2 cups lentils (preferably lentil du puy)
1 cup fresh green beans, sliced into 1/2 inch pieces
1 medium zucchini, diced
1 small head cauliflower, broken into flowerettes
1 cup fresh mushrooms, quartered
Sea salt to taste
grated Parmesan cheese (for garnish)
Method:
1. Heat the oil in a large soup pot, add the onion, leek and garlic. Cook over medium heat, covered but stirring occasionally for about 8 minutes or until the vegetables are soft.
2. Add the carrots, celery and turnip to the pot, stirring to combine. Cover and continue to cook for an additional 5 - 8 minutes.
3. Pour in the stock and add the bay leaf, basil, oregano, thyme, pepper and lentils. Cover and simmer for 20 - 30 minutes.
4. Add the beans, zucchini, cauliflower and mushrooms. Taste and adjust seasonings to suit your taste.
5. Simmer for about 5 to 8 minutes or until the fresh vegetables are cooked through.
6. Ladle into individual bowls and garnish with fresh grated Parmesan cheese.
Serves 8 to 10.
Copyright © Caren McSherry 10/94
