Sunday, March 24, 2013

Yummy Lentil Soup

This  recipe has been a staple in our house for the last few years. Typically I make a giant batch in the fall (harvest) season so I can use up fresh veggies from the garden and freeze them in usable form. Usually in the large recipe I substitute some grains in place of some of the lentils to provide different nutrients and different texture.

Yummy Lentil Soup 
(serves 6)

1 onion, chopped
1/4 c olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tea dried oregano
1 bay leaf
1 tea dried basil
1(14.5 oz) can crushed or diced tomatoes
2 c dry lentils (can substitute some lentils with barley and millet)
8 c water (or however much fits in the pot, more for soupy, less for stew like)
1/2 c spinach or cabbage, rinsed & sliced
2 Tbl vinegar
salt and pepper to taste

(huge pot)

6 onions or 5 lbs
3/4 c oil
12 carrots or 2 pounds
12 celery or 1 bunch
2Tbl oregano
2 Tbl basil
12 cloves garlic
5 bay leaves
6 14.5oz cans crushed tomato or 3 28oz cans or 1 large 10lb can
5 lbs lentils, rinsed
1 c barley, rinsed
1 c millet, rinsed
10 ish qts water
1/2 head to whole head cabbage or 3 cups spinach
3/4 c vinegar (or to taste)
2 T salt (or to taste)
1 T pepper (or to taste)


Heat oil on medium heat in appropriate sized heavy bottom pot (preferred).

Add onions, carrots and celery; cook and stir until onion is tender.

Stir in garlic, bay leaf, oregano and basil; cook 2 minutes.

Stir in lentils and any grain, add water and tomatoes. Bring to a boil. Reduce heat and simmer for minimum of an hour.

10 min before serving add spinach or cabbage, stir 'till it's wilted. Add vinegar and season to taste with salt and pepper.

Just fyi, I have canned this before and it's not good. I love lentils because they cook up so fast.

Just found this picture from 2010 on facebook of my kids and nephew when we were making a pot of this soup.
How quickly they grow up! Sniff.

Alaskan Fall Lentil Soup

8/29/2014: I cleaned out the garden and wanted to use more veggies that I had including the dill, parsley, beets, etc. I remembered the borscht recipe that I love so much and based the spices off of that one. I really liked it this way and it doesn't need tomatoes or basil that I can't grow with out a greenhouse.

This is for a double batch:

2 onions
1/2 cup coconut oil
4 carrots
4 celery and all the celery leaves
4 cloves garlic and any greens from the garlic from the garden
-cook these three up 'till onions are soft-
-stir in:
fresh thyme
fresh dill
fresh parsley
1/2 tsp pepper
3 cups lentils
1/2 cup millet
-then add-
16 cups water, don't need to add it all at once
-after about an hour of cooking add:
1 pint pickled beets
1 pint plain beets
one bunch kale
one bunch beet greens (about 2 beets worth of greens)
1 small head of cabbage
or any mix of the greens of your choosing
2 tsp salt

1/4 cup vinegar
more fresh dill
more salt and pepper to taste

May taste good with sour cream, will have to try that.

I was pleasantly surprised. Definitely a sweeter soup, but I loved it.

No comments: