Tuesday, March 26, 2013

Vegetable Lentil Soup

Sunday I rummaged through my crisper box & realized what I thought were 2 cucumbers were actually 2 zucchini! Easy mistake I think, right? (Wondered why I had 2 cukes in the left box & 2 cukes also in the right one, ha!) So I didn't even think what to make, just took the zucchini & chopped... Grabbed an onion... carrots, potato... & this came about.
<3 Lishie

Vegetable Lentil Soup
  • 1 TBSP olive oil
  • 1 small onion, chopped
  • 2 carrots, cleaned & chopped
  • 2 cloves of garlic, either whole/crushed or minced
  • 1 tsp herbs de provence
  • s & p
  • 1 TBSp tomato paste
  • 2 small zucchini, chopped into half moon pieces
  • 2 cups dried lentils
  • 3-4 cups water or chicken stock
  • fresh parsley, chopped
  • fresh Parmesan
In a large pot on medium heat, saute the onions, carrots & garlic with the olive oil, herbs de provence & s & p for 20 minutes, until the vegetables are translucent. Add the tomato paste, then zucchini & saute for 10 more minutes. Add the lentils, then water or chicken stock, & lentils. Cover & bring to a boil. Reduce the heat&  simmer uncovered for 1 hour, until the lentils are cooked through. Serve with fresh parsley & grated Parmesan.

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