Friday, March 16, 2007

My Favorite Lentil Soup

Fifteen years ago, I was a young mother with a toddler and an infant, trying to figure out how to run a household, make decent meals and stay healthy. It was at a mall in Ohio that I first found Jane Brody's Good Food Book.

The Good Food Book was like an amazing textbook to me, packed full of information about whole grains, complete proteins, from-scratch dishes and delicious, healthy recipes. That book became one of the foundational components of my cooking.

At the forensics tournament today, "My Favorite Lentil Soup" was served. The children who were once toddler and infant are now 17 and 15, and they were debating their peers about issues that I'd never thought would even be a part of their world fifteen years ago. The ladies in the hospitality room really enjoyed the lentil soup, and I pointed them here.

So, Hospitality Ladies, this soup's for you.

*sLoOow*~**sLoOow*~**sLoOow*~**sLoOow*~*

My Favorite Lentil Soup

2 T olive oil
2 large / 3 medium onions, chopped
3 carrots, grated
3/4 t marjoram
3/4 t thyme
1 28-oz can tomatoes with juice
7 C broth
1.5 C dried lentils--rinsed and picked
1/2 t salt
1/4-1/2 t pepper
6 oz dry white wine
1/3 C fresh parsley or 2 T dried parsley flakes

Heat the oil in a soup pot with a heavy bottom. Sauté the onions, carrots, marjoram, and thyme for about 5 minutes.

Coarsely chop the tomatoes, then add them to the veggies. Add the broth and lentils. Bring to boil, reduce heat, cover and simmer for about a half hour to 45 minutes or until lentils are tender.

Add the wine after the lentils are tender, then season to taste. You can add cheddar cheese to the top when you're done for a delicious complete protein!

4 comments:

naomi said...

fantastic soup- great as a meal with a salad, bread and wine. Real comfort food- always gets raves. naomi

Thicket Dweller said...

Thanks, Naomi! It always gets recipe requests when I make it, too!

flowermama said...

I've been making this soup for years. The "Good Food Book" was one of my staple books when I started cooking after college. I used to chuckle when the no-carb fads came into fashion. The subtitle of the book is "Cooking the High-Carbohydrate Way". I also like Jane Brody's Chili Without Carne recipe. The spices are complex, but really tasty together.

flowermama said...

I've been making this soup for years. The "Good Food Book" was one of my staple books when I started cooking after college. I used to chuckle when the no-carb fads came into fashion. The subtitle of the book is "Cooking the High-Carbohydrate Way". I also like Jane Brody's Chili Without Carne recipe. The spices are complex, but really tasty together.