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vivaldirules · 07-01-2009, 08:44 PM

VR's Killer Lentil Soup

- 2 cups lentils (or 16 ounce bag; rinse thoroughly; no need to soak in advance)
- 6 to 8 cups broth (chicken or vegetable)
- 1 bay leaf
- Optional: a few ounces of ham (diced) or a soup bone
---------------------------------
- 3 or 4 teaspoons Worcestershire sauce
- fresh ground pepper
- 2 or 3 diced potatoes (I prefer instead about 12 or so new red potatoes diced with skin on)
---------------------------------
- 1 pinch each dried summer savory, basil, marjoram, rosemary, thyme, and oregano
- 1 large onion, chopped
- 2 carrots, sliced
- 2 ribs of celery, sliced
- 2 or 3 cloves of garlic, finely chopped
- Salt and pepper to taste
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- Fresh parsley, chopped
- Lemon wedges (or cider, herb, balsamic, or red wine vinegar)
- Optional: sour cream
- NOT Optional: fresh, crusty bread

Dump the first set of ingredients into a big bucket, bring to boil. Skim the foam and floating matter off and discard. Then lower heat to simmer while covered.

After 20 minutes simmering, dump in the next set of ingredients and simmer while covered.

After another 20 minutes simmering, dump in the third set of ingredient and simmer while covered. You may want to add a cup or so of water at this point.

After another 20 minutes simmering, remove the bay leaf and bone, if used. Mash or blend a cup or so of the soup and return it to the bucket to thicken the soup.

Serve hot garnished with parsley and accompanied with lemon wedges (or vinegar) and fresh bread. You can be evil and add some sour cream.

Eat it quick before the neighbors find out about it. Nothing magical but I could just live off this stuff forever.

07-01-2009, 08:44 PM	#90
vivaldirules When's Doughnut Day? Posts: 10,059 Karma: 13675475 Join Date: Jul 2007 Location: Houston, TX, US Device: Sony PRS-505, iPad	VR's Killer Lentil Soup - 2 cups lentils (or 16 ounce bag; rinse thoroughly; no need to soak in advance) - 6 to 8 cups broth (chicken or vegetable) - 1 bay leaf - Optional: a few ounces of ham (diced) or a soup bone --------------------------------- - 3 or 4 teaspoons Worcestershire sauce - fresh ground pepper - 2 or 3 diced potatoes (I prefer instead about 12 or so new red potatoes diced with skin on) --------------------------------- - 1 pinch each dried summer savory, basil, marjoram, rosemary, thyme, and oregano - 1 large onion, chopped - 2 carrots, sliced - 2 ribs of celery, sliced - 2 or 3 cloves of garlic, finely chopped - Salt and pepper to taste ---------------------------------- - Fresh parsley, chopped - Lemon wedges (or cider, herb, balsamic, or red wine vinegar) - Optional: sour cream - NOT Optional: fresh, crusty bread Dump the first set of ingredients into a big bucket, bring to boil. Skim the foam and floating matter off and discard. Then lower heat to simmer while covered. After 20 minutes simmering, dump in the next set of ingredients and simmer while covered. After another 20 minutes simmering, dump in the third set of ingredient and simmer while covered. You may want to add a cup or so of water at this point. After another 20 minutes simmering, remove the bay leaf and bone, if used. Mash or blend a cup or so of the soup and return it to the bucket to thicken the soup. Serve hot garnished with parsley and accompanied with lemon wedges (or vinegar) and fresh bread. You can be evil and add some sour cream. Eat it quick before the neighbors find out about it. Nothing magical but I could just live off this stuff forever. Last edited by vivaldirules; 07-02-2009 at 08:36 AM.