Lentil Soup

It’s a rainy Saturday in Georgia – a perfect day for soup.  I found this recipe on a blog I follow, Aly GarlicHands,  and it looked so great I had to try it.  Plus I have lentils in my pantry that have been begging to be cooked – so all the conditions were right to make a big pot of soup, and boy was that a great idea!

I had to make a couple of modifications based on what I had on hand. You see, the only thing worse than attempting the grocery store with two little ones by yourself is doing so in the rain. As I like to say, it is what it is.  I had to reduce the amount of lentils, tomatoes and broth (so I added some more carrots and celery), I used chicken stock instead of vegetable, and I had to forgo the fresh parsley.  And so I did the best with what I had, and it still turned out delicious! This is a very easy soup to make, and it doesn’t have to cook all day.  Just a little over 30 minutes and voila! Hope you enjoy!

Lentil Soup

2 tbsp olive oil
1 sweet onion, diced
3 stalks of celery, cut lengthwise and chopped in 1/2 inch sections
5 carrots, cut lengthwise (quartered in the thickest part) and chopped into 1/2 sections
2 tbsp minced garlic
1 tsp dried thyme
1 14.5-oz can diced tomatoes
2 cups dried green lentils (or use black or brown)
2 boxes chicken stock (8 cups)
1/2 cup dry elbow pasta
Salt and pepper to taste
Grated parmesan cheese for topping

1.) In a soup hot, heat olive oil over high heat, add onion, carrots, celery, and garlic. Sauté for 2 to 3 minutes, then add thyme and season with salt and pepper.  Cook for 2 to 3 minutes more, or until veggies begin to become tender.
2.) Add can of tomatoes (with juice) and cook for a few minutes; stir in lentils.  Add broth and bring to a boil.  Reduce heat and simmer on low for 20 minutes.
3.) Add dry pasta and simmer for 7 more minutes.  Add more salt and pepper to taste.  Serve with parmesan cheese on top.

Adapted from Aly GarlicHand’s Lentil Soup.