Saturday, February 11, 2012
Lentil Soup
I make this soup periodically and store it in the freezer in servings, so that I can just pull a serving out of the freezer and heat it up for lunch (I do the same with the Awesome Rice). Makes about 7 cups, about 200 calories per cup.
2 tablespoons olive oil or bacon fat
1 cup diced carrot
1 cup diced celery
1 cup diced shallot
2 cloves garlic, minced or crushed
1 box chicken broth (4 cups)
1 can diced tomatoes (14.5 oz)
1 1/4 cup lentils
1/2 cup fresh spinach
1/4 cup fresh parsley
salt & pepper & Lawry's Seasoned Salt
In a large pot, heat up the oil (if using bacon fat, you can just cook some bacon in the pot, eat the bacon, and reserve 2 T of the rendered fat). Saute the carrot, celery, shallot, and garlic in the oil or bacon fat for 15 minutes or until the vegetables start to brown. Add the chicken broth, lentils, and tomatoes and bring to a boil. Reduce heat to a simmer and cook for about 35-40 minutes until the lentils are tender. Add the spinach and the parsley in the last 15 minutes of cooking. Season to taste with salt, pepper, and/or Lawry's Seasoned Salt.
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