Okay, here we go... I don't really measure things, so bear with me. This makes quite a bit, but it freezes really well, and when you take it for lunch and microwave it where you co-workers can smell it, they all get insanely jealous.
Susan's Lentil Soup
Lentils -- about a pound
Onions -- 2 medium-large, julienne sliced
Carrots -- 1-3, sliced thin or shredded (or what ever shape amuses you). These add some sweetness, so decide how much of that you want.
Potato cubes -- 3-4 cups
Spinach -- about a pound of frozen chopped
Corn -- a can of kernals or some sliced baby corn. Also adds a little sweetness.
Celery seeds -- a small spoon
Soy sauce -- 1/2 to 1 cup Note: When cooking for someone who dislike soy sauce, I learned that vegetarian stock cubes are almost as good in this recipe
Black pepper -- a table spoon (reduce that if you're a wimp)
rinse off lentils, cover with water, boil for 30 minutes. During this time, foam will develop on the top. Skim it off several times. You can add one of the onions and all or some of the carrots during this first 30 mins.
Add everything else except the potatoes. To decide when to add what, you should know that the lentils will not break down any more after the salt (soy sauce) has been added, and the pepper gets spicier the longer it cooks. It will taste too salty at this stage, but the potatoes will fix that. Don't skim any more foam off the top, or you will take out the pepper and celery seed.
When everything seems pretty well cooked, add the potatoes. DO NOT STIR THEM IN. If they touch the bottom of the pot, they'll scorch. Cover the pot, reduce the heat. When the potatoes are cooked, you can stir them in.
Enjoy! This re-heats well, freezes well, tastes good right off.
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| © 2002 Susan Van Valkenburg |
| Last modified Sun, 21 Mar 2004 21:10:48 UTC |
hits since 2 February 2002