Wednesday, September 8, 2010

Red Lentil Soup

On the menu for Tuesday's dinner was gazpacho. Turns out I forgot an ingredient at the store.

Well, I didn't actually forget it. I just didn't want to pay the price they were asking for a few cups of mushed tomatoes.

I told myself I'd get the tomato juice on my Walmart run. The juice didn't make it on my list, therefore it didn't make it into my cart.

I've got more things to worry about when I'm in that store - like keeping my toddler from using the cart as some kind of high wire circus act. All that to say, I needed to switch the dinner items around a bit.

No worries. This Red Lentil Soup is super easy and the ingredients can always be used at the beginning of the week or at the end. Perfect to fill a place in the menu whenever necessary.

You'll need:

2 Tbs olive oil
2 onions, diced
3 stalks celery, chopped
1 carrot, shredded
1 1/3 C red lentils
1 C orange juice
2 bay leaves
1 tsp dried thyme
ground black pepper to taste
5 C chicken or vegetable broth

Find yourself a nice soup pot.

Heat the olive oil a bit, then add the diced onions.

Cook until soft and transparent.

Drop in the load of lentils, celery, carrot, thyme, pepper and bay leaves. Swirl around.

Add the orange juice and 3 cups of the chicken or vegetable broth. Bring to a boil. Reduce heat to a simmer and cover.

Cook for 40 minutes or so until the lentils are tender, stirring once or twice.

Use an immersion blender to puree the soup. If you don't have an immersion blender you can use your regular blender. But you should have an immersion blender. Put it on the list for Walmart.

Add remaining 2 cups of broth, stir it up and heat through.

Serve immediately to your eagerly awaiting loved ones and offspring.

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