Sunday, October 10, 2010

It's Soup Weather!

Fall brings us cooler temperatures that are just right for making and eating Soup!  I chose to start this season with Lentil Soup simply because I had everything on hand and I didn't need to run to the store.  Who wants to go to the store when its cold outside any way, right?
Lentil Soup
2 Tabl Olive Oil
1 med. onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt adn freshly ground black pepper
1 (14 1/2oz) can diced tomatoes
1 lb lentils or 1 1/4 c.
11 c. chicken broth (really, it takes 11 cups)
1 c. cooked brown rice
fresh spinach
1 c Parmesan cheese shredded

Heat oil in large pot over med. heat.  Add the onion, carrots, and celery.  Add the garlic, salt, and pepper and saute until all the veges are tender, about 5 min.  Add the tomatoes with juices.  Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 min.  Add the lentils and mix to coat.  Add the broth and stir.  Add the thyme sprigs.  Bring to a boil over high heat.  Cover and simmer over low heat until the lentils are almost tender, about 30 min.
Stir in the rice. Season with salt and pepper, to taste.
Place small amount of spinach leaves in the bottom of serving bowl and ladle soup on top.  Sprinkle Parmesan and drizzle w a bit of olive oil, and serve.
So Yummy!!!  Enjoy

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