So my coworker Monica frequently brings in this lovely
lentil soup she makes and it seemed easy enough for me to try for the first
time and as always, I put my own spin on it. Mine did not come out as pretty as hers, but it was damn tasty.
Ingredients:
3 cups of dry green lentils
8-12 cups of water (depending on how thick you want the soup
to be)
2 cups sliced fresh tomatoes
1 whole medium sized white onion
Seasonings to taste: Parsley, Oregano, Powdered Garlic, Salt, Pepper
Directions:
In a separate pan, sweat the onions then add to the boiling
water, lentils, tomatoes and seasonings.
Once boiling lower heat to medium/high and cover for about 1
hour.
Once done the lentils should be soft. Add entire contents, including
water, to blender. Blend until desired texture. I liked mine a little chunkier
than smooth. I also added Worcestershire sauce to taste.
Serve in bowl, add dollop of sour cream, sprinkle of parsley
to make it look pretty and a drizzle of aged balsamic vinaigrette.
It’s easy to store in the freezer or fridge, and hot water
can always be added in the future to make it smoother.
No comments:
Post a Comment