Lentil Soup
I started out making this recipe as a stew and served it over rice. One day I used too much chicken stock and it came out soupy, which my family loved. So there you have it, stew or soup, it's delicious. I tend to under-season, so use your discretion. - Eva Piccolo
Prep Time: 10 Minutes
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Ingredients:2 carrots, diced
2 celery stalks, diced 1 small onion, diced 2 Roma tomatoes, seeded and diced 2 cloves garlic, diced 2 strips of bacon, optional or a bit of Ham 1 small bag of lentils, rinsed and picked through. 1 TBSP tomato paste 6-8 cups Chicken stock, low sodium, either homemade or store bought. Olive Oil Salt/Pepper Cajun Spice mix or Frank's Hot Sauce |
Directions:Dice the bacon and sautee in a big soup pot. This can be optional. You can substitute with a bit of ham instead. if using ham use a bit of Olive Oil and lightly fry.
Add onions, carrots, celery, garlic, tomato paste and Roma tomatoes. Stir. After a few minutes, add the lentils. Make sure there are no pebbles in the lentils! Season with a little salt, pepper and a bit of cajun spice. Stir. At this point the aroma will be delicious! Add the chicken stock. Cover, lower the heat and simmer about an hour and a half. Add more stock if needed. Give it a splash of Frank's if you like it hot! Drizzle a little olive oil before serving. Serve with crusty bread or a side salad. |