“Slotted spoons don’t hold much soup…
”When life offers you a big bag of French lentils…make soup and what could be cozier than a bowl of hot soup on a windy chilly night!
Coincidentally I was talking to a friend about lentils and it was just stamped in my mind that I would manage to have lentils at least twice this week and my all time favorite is lentil soup that I learned to love when my sweet ex-mother in law (Nana) made it up at their “gentlemen’s” farm in PA. When she made it we always added splashes of vinegar and/or a dollop of sour cream, perfectly warming on a cold winter’s night.
Tonight I emptied a jar of French lentils and the last of the super grains for what I call my favorite soup albeit a sorry excuse for “healthy” this free, that free bowl of goodness will be on my go-to list for any time and very good with “Jacob’s Garlic Bread”. Certainly quite good on its own and a bit of fresh spinach or any fresh tender green stirred in at the last-minute doesn’t hurt the least bit unless of course, you have an aversion to green things.
I love French lentils with their peppery sturdy flavor and texture make for a nice non-mushy bowl of soup, of course, I did add a splash of vinegar to my bowl of soup and Michael had to add sour cream. I have plenty left and it can be successfully frozen for another day, perfect and I’ll have plenty for a company coming quick lunch with some cheese and sliced French bread.
My recipe is not magical, but it was so good with just a few veggie bin ingredients including the baby spinach…
1 cup French green lentils
3/4 cup of blended super grains
1/2 medium-sized sweet Vidalia onion, diced
3 cloves of garlic, peeled and small diced
1 peeled and diced carrot
1 can diced tomatoes, plain or fire roasted
2 bay leaves
1/4 teaspoon sweet Hungarian paprika
a pinch or two of smoked paprika
2 pods Knorr chicken stock concentrate
6 cups water, more if necessary to thin or cook them to your preferred texture, French lentils are really sturdy and really never turn to mush
2 tablespoon miso paste/red or white
1/4 cup sherry
salt and pepper
1/4 cup diced sun-dried tomatoes
Saute the onions, garlic, and celery. Splash in the sherry cook about 1-2 minutes to burn off the alcohol add everything else and 4 cups of water to start with. Simmer for 15-20 minutes checking liquid level a couple of times…since I like a brothier soup I ended up adding about 6 cups of water cooking down until lentils and quinoa are tender.
Stir in your favorite tender greens and season with salt and pepper if necessary add an optional splash of vinegar and/or a dollop of sour cream.