With cooler weather in town, it’s time to make soup! One of my favorites is lentil soup. As I made this tonight I flashed back to 2 years ago when the kitchen remodel was finally over, this was the first thing I made on the awesome new gas range.
Here’s the recipe I mostly stick to each time:
1 lb dry lentil beans
2 Tbsp olive oil
salt & pepper to taste
1 cup chopped onion
1 cup chopped carrot
2 cloves garlic minced
1 14 oz can petite diced tomates
1 Tbsp tomato paste
8 cups chicken broth
4 oz diced lean ham
Rinse lentils well in colander. Heat large sauce pan to medium high. Saute onions and carrots in olive oil, add salt & pepper. Add garlic a little later to prevent it from burning. After about 5 minutes, add diced tomatoes & juice and tomato paste. Stir for a few minutes and then add broth, lentils and ham. Bring to a boil, and then lower heat to a simmer and cover. Cook for about an hour.
Serve with grated parmesan cheese on top. Makes 6-8 servings.