This is what I like to cook. Basic, not too time- consuming, and satisfying to all the age groups under my roof. I don’t measure specifically, and I admit that anyone of their outcomes is influenced by my mood when I cooked it. However, I’m convinced that’s the way to be when you’re cooking. It seems to benefit each dish. So, express yourself while you’re making dinner. I mean c’mon, it’s not like we have a lot of extra time to indulge ourselves each day. Plus it takes any blame off me if you don’t like it! Sorry, I never mention pan size. Just use what you have. Truth is, I never seem to be able to find the ones they mention in real recipes!
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February 4, 2010
Lentil Soup
In the dead of winter, there are a few things that make a great meal. Using leftovers, something that is warm and satisfying, and freezability. This one is all three. My advice is to get a ham (there are all kinds in the meat dept. Some you don’t even have to cook, just thaw to room temp.!) Have a nice dinner, and use the leftovers to make this soup. Now, if you are not a meat eater, just forget about the ham. This is so much protein anyway- great as a vegetarian dish.
Another thing about this soup- it gives me the opportunity to use my hand-held blender. I love this gadget, and highly recommend it. I used to do the old blender, saucepan, blender, saucepan method. Usually the biggest mess and so time consuming. With my fav gadget, you just stick it in and only blend as much as you want.
Ingredients:
Leftover ham: diced, and only if you want it…..
1 bag of dry lentils: no need to soak them!
1 large and 1 small onion: chop them pretty small
4 carrots: peel and chop small
4 stalks celery: chop these small too- I know it’s a pain!
3 cloves of garlic: chop ‘em up. If you hate the way your hands smell, rub them with parsley or salt. Lemon juice works too.
2 cans crushed tomatoes
1 bay leaf
12-16 cups liquid: For this you can use water or chicken broth, or vegetable broth. I tend to use all three mixed together. Choose your own thickness, you can add more liquid as you go.
½ cup olive oil
In a large soup pot, heat olive oil over medium heat. Add (Ham!), chopped onion, garlic, celery carrots and bay leaf. Cook until the onion is tender, or it looks more transparent.
At this point I like to add:
1 tsp. of dried oregano ( or 2 if you want)
1 tsp. of dried basil (a heaping one if you want)
1 tsp. of cumin (what is this stuff anyway??)
Cook it all together for another minute or two.
Pour in the bag of lentils, your crushed tomatoes, and most of your liquid. As you cook, you can decide how much more liquid you want to add- just make sure you bring it to a boil. After it boils, reduce heat and simmer for an hour or so. Salt and pepper to taste.
Here are some more add ins if you’re in the mood:
Pinch of chilipowder
3-4 tablespoons of fresh cilantro
2 tablespoons of lemon juice
1 tablespoon of tomato paste (makes it even thicker!)
Or if you want you can stir in spinach chopped up, and 1 or 2 tablespoons of vinegar when you are almost ready to serve. Cook a little more until the spinach whilts.
My last step is to stick in my hand blender and wrrrrr until it is chunky, but there are still some whole lentils. That’s how I like it, but it doesn’t matter if you do it at all…..
This should be enough to feed 4, and then freeze enough for you all another time!
YUM!
