Lentil Vegetable Soup

So here we are in the middle of January. Ugh. Is there another month more trying than the first of the year, with its post-holiday letdown, cold temperatures, dark afternoons and never ending snow? I don't even have a winter holiday planned to keep me going.

But nevermind. I shouldn't complain, especially when a hot bowl of soup does wonders in the lift-the-spirits department. I made this veggie lentil soup a week or so ago, and with half a batch already down my hatch, and the other waiting for me in the freezer, I should have enough bowls to make it to at least February.

This soup comes together pretty quickly, and apart from a bit of chopping, it's easy. Plus, it's got lentils and veggies, which is a pretty healthy combination, which is much needed after the gluttony of Christmas.

(My pitures here are typically shit, but one of my resolutions is to improve them for 2011. Stay tuned to see how that goes.)


Chippity chop up your veggies to get started.
Then they get sauted in a bit of olive oil, along with some garlic.

And then in goes your lentils. These are the lentil du puy. Ohhh, fancy.

And here's the final product. I've made prettier soups for sure, but this is a pretty good, wholesome bowl that you can probably throw together from what's in your cupboard already.

Vegetable Lentil Soup

From Mad Hungry, by Lucinda Scala Quinn

Serves 6 to 8

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

Directions

1.Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.

2.Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.