I told Annie Mitchell on the Sonrise Morning Show/Sacred Heart Radio this morning that I’d share a good lentil soup for her. Here it is!
BIG BATCH LENTIL SOUP
Leftovers freeze well.
2 cups onions, chopped
1-2 teaspoons garlic
8 cups chicken or vegetable broth or more if needed
1 pound dried lentils
2 large potatoes, peeled and diced
2 nice sized carrots, sliced (or toss in a small bag of shredded carrots)
2 ribs celery, sliced thin
1 teaspoon oregano or more to taste
1 generous teaspoon cumin
14 oz diced tomatoes or diced tomatoes with chilies (if you like a bit of a spicy kick)
Salt and pepper to taste
Optional but good: Polish sausage, sautéed before adding to soup
Curried Lentil Soup: Substitute curry powder for the cumin, and use more, to taste
Film bottom of pan with olive oil. Saute onions and garlic until onions turn translucent. Add rest of ingredients including broth.
Bring to a boil. Turn down and simmer for 30 minutes or until lentils and vegetables are tender. Add more broth if needed, more seasonings, etc.
I like to serve this with crumbled Feta or Parmesan on top, and a splash of red wine vinegar.