Monday, March 09, 2009
30 Days of Food: Lentil Soup from Monique
Finally got back on the stove to test a recipe and this one is from Monique Karlen of Kenda's cycling team.
It's delicious and absolutely add vinegar, you might even add a little more once it's in your bowl. I wouldn't have thought of it, but it really makes the flavor pop.
I also used brown lentils instead of red. They taste a little different and take longer to cook, but I'm a heavy pressure cooker user, so this soup was done in about 20 minutes and that included prep time. I also took the liberty of doubling the garlic, oregano and basil topped with a healthy dose of red pepper flakes.
1/4 cup Olive Oil
2 Carrots, diced
2 stalks Celery, chopped
2 cloves (or more) :) Garlic, minced
1 tsp dried Oregano
1 Bay Leaf
1 tsp dried Basil
1 (14.5 oz) can crushed tomatoes
2 Cups Red Lentils
8 Cups water
1/2 cup (or more) Spinach
2 TBSP Vinegar
Salt and Pepper to taste
Monique's secret ingredient (hint; anything things that adds spice)
In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil. Cook for 2 minutes. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper and more vinegar if desired Serves 6. (Or two very hungry athletes after a workout!)