this Alton Brown lentil soup is super fast and easy as pie…I have doctored it up a teeny bit!
2 cups green lentils, rinsed
2 quarts chicken broth or vegetable broth
1 cup finely chopped onion
1/2 cup finely chopped celery ( or leeks)
1/2 cup finely chopped carrot
8. oz crushed or diced tomato ( fresh or canned)
2 T olive oil
2 t. salt
1/2 t. cumin
1/2 t. ground tellicherry peppercorns ( or just plain ground black pepper)
(I also add about 1/4 cup plus a splash of dry white wine while cooking, and serve this with a dollop of nonfat Greek yogurt and some good bread)
in your big soup pot, place olive oil, and onions and saute onion in it till transparent, about 5 minutes
add celery and carrot…saute about 3 more minutes
add lentils, broth, tomato, spices
bring to a boil
turn down to simmer, cover, and cook for 45 min.
zhuzh to desired consistency w/ handi blender or your big blender in batches( I like mine more chunky, so I only do this a tiny bit)
anyone have any other good ones you want to share?
anyone know a really good ‘soup only’ cookbook?
(PS…oh how I love these little crabapples that live on the tree outside my window!…they are like my ‘season barometer’!…SPRING, lovely little pink fleurs, SUMMER, funny little green nuggets grow, FALL, big fat juicy and red, right after the leaves fall off the tree, WINTER, they get darker and darker and shriveled…and then….I know spring is on its way again when one day…and it really does happen all of a sudden, huge flocks of starlings SWOOP down and devour them in an afternoon…then…nothingness…just empty stems..but I know, as I can see it with my own eyes…that those green leaves are going to burst forth within weeks…its what I know for sure..)