Zesty Lentil Soup

Zesty Lentil Soup

Spring is “almost” in season.  However, the past days have been unusually cold for April 4^th and our home heater broke last evening and we await a new part. So I thought; why not go for another batch of warm soup!  I had a package of lentils and so began my morning of chopping and dumping.  Looks like a lot of work, but it really is easy.

Lentil colors range from yellow to red-orange to green, brown and black and have been eaten as far back as 13,000 years ago!

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 medium red potatoes minced

2 cloves of garlic minced

2 teaspoons kosher salt

Ground pepper to taste

1 can “zesty” chopped tomatoes ( OZ)

1 pound lentils, picked and rinsed

½ cup small pasta of choice (such as ditalini or elbow)

8 cups vegetable broth

1 tablespoon wine vinegar

1/2 teaspoon cumin

1 teaspoon oregano

In the oil sauté the onion, celery, potatoes, garlic and carrot for about 4 minutes. 

Add the rest of the ingredients and simmer for 45 minutes until lentils are cooked. 

 

 

 

 

 

 

 

 

 

 

TIPS:

·        Add mushrooms if you have them

·        Add a bit of thyme or chili powder

·        Do not add pasta and when finished let the soup cool some and puree with a stick blender or in the blender to the consistency you like.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!