Simple or Rich Lentil Soup

Some of you will laugh, but I hope this blog will be a resource for cooks of all levels, so here's some basic information about making a richer, more flavorful soup.


Simple Lentil Soup (Quick prep, one hour cooking time) from the New Laurel's Kitchen

2 c uncooked lentils
8 c. water or vegetable stock
1/2 onion chopped (or handful of dried)
1 carrot chopped or grated
1 potato chopped or grated
1 T olive oil
1 bay leaves
1 1/2 - 2 tsp salt
cook at least one hour, stir in 2 tsp red wine vinegar just before serving.

its pretty good, but try the one below when you have a little more prep time or available ingredients and taste the difference it makes to saute some veggies first and add layers of flavor.

Rich Lentil Soup
1 Tb leftover bacon grease (from freezing extra when making corn chowder or such) or olive oil/butter
large chopped onion
1 grated carrot
some chopped celery
Saute onion in bit of bacon fat till starting to color then add carrot and celery and saute another 5 minutes or more. (You can add chopped potato here and continue to add a little more color and flavor if you have time)
Add 8 cups vegetarian bouillon or stock, two or three sliced carrots, two chopped potatoes, 2 cups uncooked lentils (preferably brown, so it looks "meaty"), 2 bay leaves, a tsp thyme, sprinkle with your favorite spice/herb blends(s) such as Penzey's Foxpoint or Mrs. Dash. You can add a couple of big handfuls of shredded cabbage if you have some on hand.
Simmer one hour, adding more herbs/spices halfway and again near the end to build layers of flavor, with a dash of red wine vinegar as you take out the bay leaves at the end.

good with crusty French bread or Mysterious Flatbread(see next post) and some nice green salad or wedges of cabbage and some fruit or melon......