Even though Mulligatawny is my favorite lentil dish (see http://nancyberlin.blogspot.com/2009/11/mulligatawny-soup.html), this is a close second. It is the rather basic lentil soup I made years ago. It is still just as good on a snowy day.
1 large onion chopped
2 cloves garlic
1 c celery
1 c sliced carrots
1 lb lentils
6 c water
2 tbsp oregano
salt and pepper to taste
1 large can Italian plum tomatoes
Saute the onion and garlic in a little olive oil. Add the celery carrots, lentils and water and cook until the lentils are soft - about 30 minutes. Some recipes tell you to blend the cooked soup in a food processor, but I like the texture of the lentils and leave it as is. Add the tomatoes and cook about 5 minutes more.
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2 comments:
Oh my that looks good. Hot soup on a cold along with a good book and my easy chair is reall retirement. We are snowed in here after our first big blizzard in several years and Im inspired to think soup and hot cider for lunch. :}
this looks very yummy - I'm going to give this soup a try
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