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:

• Le Creuset Signature Case-Iron Braiser
• Immersion Blender
• Mason Jars to store legumes, grains and pastas

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!