I have been making variations on this soup for about 30 years, it was my daughters fav growing up. A basic soup that you can vary so many ways- one of my favorites is Curry Lentil Soup. So easy, so delicious, so satisfying!
2 1/2C dried lentils
8C filtered water or chicken stock
3T extra virgin olive oil
1 large onion, chopped, about 2C
4 stalks celery, diced
4 medium carrots, diced
2t dried basil plus 1/4C fresh basil, chiffonade, for garnish
1t fresh thyme, throw a couple sprigs in the pot; if using dried use only 1/2t
1 14.5oz can diced tomatoes or 3-4 chopped, fresh Roma tomatoes
1 small bag or box of washed, fresh baby spinach
4-5 clove garlic, minced
1T minced garlic
Kosher salt and freshly ground pepper to taste
drizzle at the end: EVOO and/or good Balsamic Vinegar, just a little!
-Place olive oil in a large stockpot over medium high heat and add the onions. Sauté for about 4-5 minutes until soft but not brown. Add the carrots and celery and continue to sauté another 6-7 minutes or so. Add the garlic and stir for a couple more minutes until fragrant and garlic-y.
-Meanwhile, pick over and rinse the lentils, checking for any stones. Add to the pot with the water or stock, dried basil, thyme, tomatoes and lots of black pepper. Partially cover and simmer about 30-40 minutes, remove lid and give it a good stir. Simmer an additional 20 minutes or so until the lentils are tender and everything smells wonderful. Season to taste with salt and more pepper. Add the fresh spinach and stir, then add the chiffonade basil.
-Drizzle some extra virgin olive oil and a little Balsamic vinegar on top,
if desired. Ladle into bowls and serve!
Copyright 2016 Michele Licata
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