Lentil Soup

Rich, smoky, filling... and the house smells great.

Rich, smoky, filling... and the house smells great.

The Joy of Cooking never fails.  I use andouille sausage in place of the prosciutto, and often add potato, pumpkin, or other vegetables.  This makes a lot of soup.
Lentil Soup:

3 tbsp olive oil

3 med carrots, peeled and diced

3 med celery stalks, diced

1 lrg onion, diced

3 cloves garlic, minced

2 oz prosciutto or pancetta, or 4 slices bacon, diced, optional

8 cups water

2 cups lentils, picked over and rinsed

1 14.5 ounce can diced tomatoes, drained

1 teasp dried thyme

1½ teasp balsamic vinegar

2 teasp salt (1 teaspoon, if using the meat)

1 teasp ground black pepper

  1. Heat the oil in a large soup pot over medium-low heat.
  2. Add the carrots, celery, onion, garlic and prosciutto, pancetta or bacon. Cook and stir until tender but not browned, about 5 to 10 minutes.
  3. Stir in the water, lentils, diced tomatoes, and thyme. Bring mixture to a boil, reduce heat, and simmer until the lentils are tender, 30 to 45 minutes.
  4. Stir in the balsamic vinegar, salt and pepper, adjusting seasonings as necessary.
  5. Ladle into warm bowl and serve immediately.
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Explore posts in the same categories: gluten-free, main course, soup

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