I have a few extra loaves of bread leftover from the Holiday Class so I figured why not make up some soup today so we can polish off a loaf or two. I’ve had red lentils sitting in my pantry for months and they proudly grabbed my attention today when I was drawn to their color. It is interesting because they are called “red lentils” but they are actually orange in color and are normally found in Indian markets.
It’s practically summer outside right now (dare I say that out loud in November) so probably not the best day to make soup but c’est la vie! The kids will live and it will at least give them some leftovers for tomorrow’s lunch.
This soup comes together pretty easily. It is worth the first 20 minutes to let the flavors from the onions, celery, carrots and garlic all meld together as the base before adding in all the liquid. Instead of standing at the stove for 20 minutes straight, I normally just set the timer for 10 minutes, go find something else to do while its cooking and then head back into the kitchen when the timer goes off and give it a quick stir and then set it again for 10 more minutes.
The key to this easy soup, besides the first 20 minutes, is the very last detail mentioned in the recipe. Serve with a dash of balsamic vinegar and celery leaves. It is worth this final step! Hope you enjoy.
Printer friendly version of recipe here: lentil-soup
P.S. As always, you can find more at Sharing Our Life, Love and Food