Sunday, November 20, 2011

Garlicky Lentil Soup

Today is one of those days where the weather keeps changing from dull and rainy to sunny and windy....perfect day for soup in my books!  This is a family favourite that is simple and economical to make. Judy, who is renting our vacation home, sent me these beautiful cloves of her organically-grown elephant garlic.  They are perfect for this soup - thanks Judy!
When I taught a few cooking classes in my home to a friend and her daughter, this turned out to be their family's favourite and they make this soup all the time!  Try it tonight and you won't be disappointed!!
1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 large garlic coves, finely chopped
1 carrot, finely chopped
2 tbsp EVOO, avocado or coconut oil
2 bay leaves
A generous pinch of dried marjoram or oregano
6 1/4 cups vegetable stock
2 tbsp red wine vinegar
Salt and freshly ground black pepper, to taste
  • Put all the ingredients except for the vinegar, salt and pepper, in a large heavy-bottomed pot.  Bring to a boil over medium heat, then lower the heat to medium-low or low and simmer for 1 1/2 hrs, stirring occasionally to prevent the lentils sticking to the bottom of the pot.
  • Remove the bay leaves and add the red wine vinegar, salt and pepper.  If the soup is too thick for your liking, thin it with a little extra vegetable stock or water.
  • ENJOY!  

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