Wednesday, January 2, 2013

#763: Meatless Lentil Soup


It's not surprise that I love lentils.  Grandma Chirch's lentils will always be my favorite way to eat them but that doesn't stop me from trying other recipes that uses them as a main ingredient.  I was excited to try this soup but I'll be honest I don't love my lentils as a soup; I prefer eating them as a thicker stew.  So I cooked this down a little bit more to get it thicker. 

I like this.  I liked this a lot.  I didn't love this though.  It was bland and missing something and I'm not sure what it was missing.  I don't know what to add to it to help it either.  Would I make this again, probably not.  Will I continue eating the batch I made, definitely. 


2 large carrots, halved and sliced
2 celery ribs, sliced (I omitted)
1 medium onion, chopped
10 cups water
1 package (16 ounces) dried lentils, rinsed
4 small red potatoes, diced (I used 5 fingerling potatoes)
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes.
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Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves. (Should be about 5 ww+ pts per bowl...I made half a batch and divided it into 4 servings)

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