I’m on a lentil kick – have you noticed?
My daughter has a new slogan for meal time in her kitchen this year: MORE PLANTS ON YOUR PLATE! Neither of us are true vegetarians – we like meat and fish but we know that “living food” is best. Lentils come from a plant and packed with Potassium. Who doesn’t need a little extra potassium? This soup is really tasty, thus, I had to share it. Add the sausage and hock or not – up to you and your diet preferences!
Really Good Lentil Soup
- Olive oil
- 1 cup finely chopped onion
- 1/2 to 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 2 qts stock (I used organic chicken and veggie, because it’s what I had.)
- 1 lb (2 cups) brown lentils
- 1 smoked ham hock (or not)
- 2 cloves garlic, minced
- Fresh Thyme (up to 8 sprigs tied together with cooking twine) – Note: if you don’t have fresh Thyme, use dried, a teaspoon at a time, and taste test.
- One bay leaf
- Pinch or more crushed red pepper
- Optional: 4-6 sweet Italian sausages, cooked, drained, and chopped.
- In a big saucepot or Dutch oven, heat the olive oil on medium heat and saute the onion, carrots, celery until they begin to soften – stir occasionally.
- Add the stock, lentils, hock, garlic, thyme, and red pepper. Heat to boiling, then a simmer for 45 minutes or so, until lentils are tender. Stir once in a while.
- Now, stir in the cooked, drained, chopped sausage if you are using.
- Season with S&P
- Discard the fresh thyme sprigs and hock.
- Serve. There is about 12 cups of soup.
- Optional: Cook up some rice separately and spoon a serving in the soup bowl and put the lentil soup on top of it!
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul. 3 John verse 2