Sunday, November 28, 2010

Lentil Vegetable Soup

Annual night-before Thanksgiving get together with friends to consume beer and pizza - Check!

Eating WAY too much Thanksgiving dinner at my Aunt's - Check!
Late night Thanksgiving dinner leftover sandwich - Check!

Friday - travel day to my husbands family's hometown - Check!

Friday night pizza and beer - Check!

Saturday - Thanksgiving dinner #2 with the husband's side - Check!

Sunday - travel back home - Check!

Sunday night overindugence hangover - Check, check, CHECK!

I needed something light and wholesome tonight. Something that didn't include turkey, a pureed potato, cream or tiny marshmallows.

Lentil Vegetable Soup. Sounds perfect. And it was.



1 pound French green lentils (I just used regular lentils, it's all my grocer offers)
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

Add the celery and carrots and saute for 10 more minutes.

Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

1 comment:

  1. To Flourish:

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    The Souper