Sunday, June 14, 2009

Red Lentil Soup (Plz I can haz sum?)

Years ago, when I was a sophomore organic chemistry student, I was eating my lunch before class when the cute girl I had recently started sitting next to asked what I was eating. What I was eating was Red Lentil soup, which I love. I love this soup, and expect that everyone else will, too, so I asked her to taste it.

Afterward, she confessed that she thought "Not only is this guy willing to share his lunch, but he can make very tasty lentil soup. I should date him!" So, she did. It has been 11 1/2 years since she tasted my soup before class, and 10 years since we got married.

Not only does this soup have great lentils, and rich spices, but it doesn't call for additional salt. Be sure to rinse the lentils well, until they stop foaming.


Heat 2 TBSP olive oil
Saute, about 5 minutes :
2 large onions, diced
3 carrots, diced
3 cloves Garlic, minced

Add, saute 1 minute more:
1 tsp dried thyme
1 tsp marjoram
1/2 tsp coriander

6 cups stock
1/4 cup fresh or 1 TBSP dried parsley
29 oz can tomatoes, pureed
2 cups well-rinsed lentils

Simmer until lentils are tender, adding more water if needed.

Add 2 TBSP red wine vinegar.

If desired to make the soup thicker, take some out and blend it. Return blended soup to the pot.

1 comment:

  1. I recently started going Gluten-free, even though I can eat gluten products. I have found that as a type 2 diabetic my blood sugar levels are more under-control without gluten in my diet.
    Thanks for the Red Lentil Soup recipe...Lentil soups have always been a favorite!