Last week we started out with not a lot of plans during the week but by Tuesday things got really busy! I already had everything on hand to make this lentil soup and I didn't want the ingredients to go to waste, so I threw it together, we ate it for dinner, and then I froze the rest in 2 freezer bags for easy weeknight dinners in the future, since we were going out of town that weekend.
The soup was fantastic and I think the secret ingredient was sweet potatoes! I don't know that I've ever had sweet potatoes in my lentil soup before, and they really made it hearty and filling. I also loved cooking with leeks - it was my first time buying them and they were a nice alternative to onions - they have more of a celery texture than an onion texture, if that makes sense, and it was a nice departure, considering I almost always buy 2 onions every time I go to the grocery store.
I stayed pretty true to the recipe but changed a few little things out of convenience and taste. The grocery was out of fresh thyme, so I used dried, and added oregano to kick up the flavor a bit. I also used green lentils instead of the brown that the recipe calls for because they have a little bit more of a bite to them. I think next time I'll double the amount of lentils that the recipe calls for and add a full cup.
John and I had both had big lunches the day we ate this soup so I didn't serve it with anything else but I think it would be great with some french bread or a whole wheat baguette.
Lentil Soup
Recipe Source: Adapted from Real Simple's Easy, Delicious Meals
Ingredients:
olive oil
4 leeks, cut into very small pieces
1 28 ounce can diced tomatoes
2 sweet potatoes, peeled and cut into small pieces
1 bunch kale leaves, cut into small pieces
1/2 cup green lentils
1/4 tablespoon dried thyme
1/2 tablespoon dried oregano
salt and pepper
grated Parmesan cheese for topping
Directions:
Heat the olive oil in a large saucepan over medium heat. Add the leeks and cook until they become tender - about 4 minutes. Add the diced tomatoes and let simmer for about 5 more minutes.
Pour in 6 cups of water and bring to a boil. Stir in the veggies, herbs, salt and pepper, and simmer until the lentils are tender (about 30 minutes). Serve and garnish with Parmesan. Enjoy!
This recipe makes about 6 main course servings or 8 starter/side sized servings.
That looks good. I forget, are you doing the ING Georgia?
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