Lentils Soup
Lentils are probably the most bullet proof item you can cook. Here’s a version I came up with on a whim.
Ingredients:
- 1 lb bag rinsed lentils (I always buy Goya as they’re always the cleanest)
- 1/4 lb. bacon (chopped)
- 1 tsp minced garlic (about 3 cloves, skinned and finely chopped)
- 1 medium onion
- 2 celery stalks
- 2 large carrots
- 2 bay leaves
- 1/2 tsp. cumin
- 1 tbs. kosher salt
- 1 tsp. black pepper
- 1 tbs. thyme
- 1 small can tomato sauce
In a large saucepan brown bacon. While bacon is browning add minced garlic to season drippings. Stir until finished make sure not to burn (bacon will be nicely browned and the garlic will be lightly browned. Remove from heat, let stand.
Add onion, celery and carrots to a food processor and finely chop. Add to pot and return to heat. Add bay leaves, thyme, cumin, salt and pepper. Let the mixture soften, stirring frequently. Once soft add lentils and 6 cups of water (you can substitute 2 cups with chicken stock). Bring to a boil. Once it comes to a boil turn the heat down and let simmer for about 40 minutes.
After 40 minutes you need to fish out the bay leaves and add the tomato sauce. Let simmer for another 15 minutes. Serve. I like mine with shredded Parmesan.
Should make about 8-10 servings.
You can add 1/2 lb of pasta (Ditellini) to it for a nice variation.