With Fall calling my name, I can't help but get excited! I mean, sweaters, boots, crisp air…and not to mention it's that glorious time of year that as a redhead all the trees compliment me. With all that cool weather nipping at the back of my neck I find myself thinking of soup. I have always been a fan of soup, but one of my favorites is definitely lentil.
Soaking the lentils in water for several hours will make them more digestable and they will cook much quicker. Any kind of lentil can be used for this recipe. French green lentils hold their shape better than the other lentils.
- 2 cups lentils, soaked in water to cover for 4-8 hours, rinsed thouroughly
- 6-8 cups of vegetable stock or water
- 1 medium sweet onion (or red if you prefer)
- 2 cups of quartered Yukon Gold potatoes (red potatoes are good too)
- 3-4 garlic cloves, minced
- 3-4 carrots, chopped
- 1-2 zucchini or yellow squash, chopped
- 1 tablespoon fresh or 1 tsp. dried basil
- 2 tablespoons fresh parsley
- 1-2 bay leaves
- salt and pepper to taste
In a large soup pot pour your water/vegetable stock. Turn stove on high heat. Add rinsed lentils, carrots, zucchini, garlic, onion, potatoes, herbs and some salt and pepper. Bring to a boil, then reduce heat to a simmer (medium-low) and cover for an hour.
Check often to make sure water level is not too low, adding small amounts at a time.
The end result should be a thick and creamy soup, with the lentils being broken down and soft. Taste to make sure it is seasoned the way you like it, adding more salt and pepper if needed.
This post is linked to: Healthy Home Economist, Homestead Revival, The Better Mom, Make Ahead Meals for Busy Moms, Simply Sugar and Gluten Free, Blessed with Grace, Real Food Forager, Not Just a Housewife, Life as Mom