Lentil Soup

This has been a recurring meal in my house and for good reason – it’s DELICIOUS! Aside from that – it’s affordable, simple and Jack loves it too.

I’m all about making things that both Jack and I can enjoy, because I simply don’t have time to make multiple things, and who knows with a 14 month old temperament.

I kind of created this recipe on my own from scratch but will give you ideas for substitutions or different ways that you can jazz this up!

I never really go off of specific measurements, although I probably should to make sharing easier – but I like to color outside of the lines and hope you will too!

Here are the Ingredients That I Used:

  • 1 Cup Green Lentils
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Shallot
  • 2 Garlic Gloves
  • Bay Leaves
  • Thyme
  • 2 Tbsp Tomato Paste
  • 3 Cups Beef Stock

Here are my Tools & Accessories:

Instructions:

  • I diced up all of the produce (try to dice in similar sizes for even cooking)
  • Saute produce in Olive Oil
  • Add tomato paste until fragrant and blended in
  • Add beef stock, lentils & herbs
  • Simmer for 45 minutes or until lentils are cooked through
  • Optional – use immersion blender to blend 1/3 or 2/3 of soup (for your desired consistency). This step will help give you that thick yummy soup!

Other Ideas!

  • Render out some bacon or pancetta as a first step to give your soup a savory/salty bite.
  • Add a parmesan cheese rind and let it simmer with the soup
  • Add parmesan or pecorino cheese to garnish
  • Garnish with fresh herbs
  • Use vegetable stock for a vegetarian meal
  • Add various other vegetables like onion, zucchini etc to change things up or simply have what you like!

 

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Meghan Mosakowski

lifestyle + wellness coach