Wednesday, December 28
In the Kitchen: Red Lentil Soup
Looking for an affordable meal option for the winter? I recently made this red lentil soup and it got rave reviews over the holidays. Depending the deals you can find at your grocery store, this meal can be about $1.50 per serving and it is SO delicious. The recipe below will make about 6 servings, but it freezes well. YUM YUM YUM.
1 container of vegetable stock
1 to 1.5 cups of red lentils (depending on how smooth you want the soup to be)
1 8 ounce container of tomato sauce
1 tablespoon of thyme
1 tablespoon of marjoram
1 small sized white onion
1 large carrot
1 clove of garlic
1/8 cup of fresh parsley (about a handful)
2 cups white cheddar cheese
1 loaf of Tuscan bread
canola oil for cooking
Peel and dice the carrot, onion, and garlic. Put the carrot and onion in a deep soup pot with a little vegetable oil and cook on medium heat for about 5-6 minutes, stirring every minute or so. Add the garlic into the pot and continue to stir the vegetables until the onion is translucent and the carrot is pretty soft. This usually takes another 5 minutes or so. Add the thyme and marjoram and let them sweat for a few minutes.
Turn the heat up to high and pour in the vegetable stock, red lentils, tomato sauce, and chopped parsley. Stir for a few seconds so all the ingredients are incorporated together. When the mixture starts to boil, turn the heat down to low. Let simmer for about 45 minutes or until the red lentils are cooked throughout. You should only have to stir once or twice while the mixture is simmering.
Add salt to taste (you'll need a decent amount if your vegetable stock doesn't have any salt added). Top with grated white cheddar cheese. Warm up the bread and serve on the side.