I have never made lentil soup and was pleased with the results. I will say it might be a good idea next time to serve it with bread or salad for added sustenance. I also want to add a yam next time, but was not willing to sacrifice my last one just yet. Otherwise, this was an easy meal to prepare while the kids colored at the table and thanked Daddy for the cozy fire. Ahhh… I love days like these.
Lentil Soup (Thanks Omi for the inspiration)
1-2 T olive oil
1 onion chopped
1 garlic clove, crushed
1 c dry green lentils
About a dozen baby carrots or 4 medium carrots
3 celery stalks, chopped
4 large mushrooms, sliced
5 cups water
3 ½ T Better Than Bouillon Chicken Base
1 T Parsley
Salt and Pepper to Taste
¼ head cabbage cut into thin strips
Directions: Heat the olive oil in a large pot and saute the onion and garlic, about 5 minutes. Add the lentils and stir for a minute. Then pour in the water and add the chicken base, water, carrots, celery, mushrooms, and parsley. Cover and let cook on low for about 25 minutes or until lentils are tender. Add salt and pepper to taste. Garnish with cabbage and some crumbled Gorgonzola cheese. Yum!