One of the beauties of living on the coast is that you can make and enjoy soup year round. This recipe, which I cloned from 3 others, is one that has become a favorite. Maybe the weather is cooling down where you live and you're ready to make soup.
This recipe for Lentil Soup is very healthy and hearty and has no meat or meat broth.
Cut into chunks:
1 large onion
2 large carrots
2 celery ribs
In 2 tablespoons of olive oil, saute these veggies over high heat for 5-10 minutes with:
8 cloves of garlic, smashed
a handful of chopped parsley
a teaspoon of dried thyme
a teaspoon of dried marjoram
Add:
2 teaspoons of salt
2 bay leaves
2 quarts of cold water
28 oz. can of tomatoes and their juice, chopped
1 1/2 cups of dried lentils, rinsed and picked over
Bring the soup to a boil and then lower the heat to a simmer. Cook covered for about 40 minutes, until the lentils are almost done. Then add:
1 1/2 cups of potato, peeled and chopped
2 cups of zucchini or other squash, cut into chunks
3 cups of chard, spinach, or other greens, washed, trimmed and chopped
2 teaspoons of cumin
a handful of chopped cilantro
Cook for another 20 minutes or so until the potatoes are done. Add salt and pepper to taste. If you have it, add a slug of white wine (3/4 cup). If your soup is too thick, feel free to add more water at any time.
While you wait for the soup, read a magazine at the kitchen table
Serve it with a dark or crunchy bread and a glass of wine. Mmmmm.