Mom’s Lentil Soup

Name: Mom’s Lentil Soup
Total time: 3600 s
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 12 ounces (340 g) dried lentils; 1 medium sized sweet onion, roughly chopped; 6 cloves garlic (3 diced and 3 chopped); 3-4 stalks celery, sliced; 3 large carrots, sliced; 3 tablespoons olive oil, for sautéing the vegetables in batches; 4 cups (946 ml) chicken broth (I use low sodium broth); 4 1/2 cups (1 L) water; 1 bay leaf; Approximately one rounded tablespoon of fresh thyme leaves; 3 cubes chicken bullion (optional, but recommended); 1/2 teaspoon ground cumin (optional); Salt and pepper to taste

Chris Gan @ChrissyAlpha

Sometimes, simple is best, especially when it’s a cold day and you’re nostalgic for a warming winter soup just like mom used to make. My mom doesn’t like to spend a lot of time cooking, so her recipes tend to be simple, quick, and easy. This is one of them. But just because it’s simple, doesn’t mean it isn’t delicious! 😋

Note: While the recipe isn’t vegetarian as written, it can easily be converted to a vegetarian recipe by using vegetable stock in place of the chicken stock.

#Healthy #Winter #Vegetables #KeepRecipesAlive

Note: While the recipe isn’t vegetarian as written, it can easily be converted to a vegetarian recipe by using vegetable stock in place of the chicken stock.

#Healthy #Winter #Vegetables #KeepRecipesAlive

Chris Gan @ChrissyAlpha

Note: While the recipe isn’t vegetarian as written, it can easily be converted to a vegetarian recipe by using vegetable stock in place of the chicken stock.

#Healthy #Winter #Vegetables #KeepRecipesAlive

Note: While the recipe isn’t vegetarian as written, it can easily be converted to a vegetarian recipe by using vegetable stock in place of the chicken stock.

#Healthy #Winter #Vegetables #KeepRecipesAlive

Saved

Ingredients

~1 hr total

6 to 8 servings

12 ounces (340 g)dried lentils
1medium sized sweet onion, roughly chopped
6 clovesgarlic (3 diced and 3 chopped)
3-4 stalkscelery, sliced
3large carrots, sliced
3 tablespoonsolive oil, for sautéing the vegetables in batches
4 cups (946 ml)chicken broth (I use low sodium broth)
4 1/2 cups (1 L)water
1bay leaf
Approximately one rounded tablespoon of fresh thyme leaves
3 cubeschicken bullion (optional, but recommended)
1/2 teaspoonground cumin (optional)
Salt and pepper to taste

Saved

Steps

~1 hr total

1

Assemble your ingredients.
Wash your vegetables and peel the carrots, onion, and garlic.
2

Weigh 12 oz of lentils (or just use about 3/4 of a 16 oz bag). Rinse them well, and pick out any yucky looking ones.
3

Place the lentils in a large pot, and add 4 cups of chicken broth.
4

Dice the onion, then sauté it in a few teaspoons of neutral oil (I use olive oil) over medium-low heat until softened.
Transfer them to the soup pot.
5

Cut the carrots and celery into thick slices. I transfer all the celery leaves into the pot.
6

Sauté the carrots and celery just as you did for the onions. These veggies won’t be fully cooked at this step. The goal is to just get them fragrant. Cooking them for about 5 minutes is fine. Transfer them to the soup pot.
7

Chop the garlic. I like to mince about half of it and chop the remaining half into big chunks.
Place the chunks directly into the soup pot, and sauté the minced garlic in a tablespoon or two of olive oil for about 1minute over medium-low heat. Transfer the garlic and any residual oil in the pan to the soup pot.
8

Wash several sprigs of fresh thyme and remove the leaves. You should have enough for a heaping Tablespoon. Transfer it to the soup pot.
9

Add the chicken bouillon, cumin, and bay leaf to the pot. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
10

It’s delicious as-is, but you can always add a little lemon juice and/or parsley if you like.