Thursday, January 19, 2012

Lentil Soup

Storms are threatening---time for soup.  Soups have become meals for us this time of year and this is a hearty healthy option.  It is loaded with vegetables, high protein, fiber, so many vitamins and minerals it could probably supply a days worth of requirements.  It can stand alone or add a sandwich if you like.

Lentil Soup


3 oz chopped pancetta
2 T olive oil
2 cans lentil
1 med onion diced
2 carrots diced
2 celery diced
1 clove garlic minced
1 T tomato paste
1 small can diced tomato, drained
4-6 c chicken broth
1/4 tsp crushed red pepper
plain greek yogurt for topping


In med soup pot saute pancetta in olive oil, add onion, carrot, celery, diced tomato, garlic.  When vegetables are translucent deglaze pan with broth then stir in all broth,  tomato paste, red pepper and lentils.  Let simmer for at least 30 min longer is fine.  I used hand blender to blend about 1/2 of the soup which gives it a thicker texture but leaves enough of the vegetables for texture.  This is strictly your preference if you like a thicker soup or not it will taste good either way.  Salt and pepper to taste, ladle into a bowl add a dollop of greek yogurt and a little grated cheese to serve.

**you could certainly add more vegetables also maybe other types of beans, mushrooms etc.
**Can also let this simmer in your crock pot if you are off for the day.

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