Wednesday, March 3, 2010
I've recently become a big fan of lentil soup. It was never anything I ate as a child, but I tried it for something different and was really impressed with it. It's very hearty, filling and good for you. And it tastes just great. So after trying a pre-packaged lentil soup mix which I liked, I made it myself the next time and was thrilled with the results.
This soup was quick to come together and just tasted great. It makes a lot, so be prepared to either freeze some or bring it lunch for a few days after you make it! It's a nice, satisfying soup that will make you feel good about eating it without sacrificing flavor!
Adapted from Martha Stewart Living magazine
2 tbsp. extra virgin olive oil, plus more for drizzling
4 medium carrots, finely chopped
2 celery stalks, finely chopped
2 shallots, thinly sliced
4 cups water
2-3 cups chicken stock
1 cup green or brown lentils, rinsed and picked over
2 cups dry pasta (I used shells)
2 to 3 tablespoons red wine vinegar
freshly ground pepper
In a medium saucepan over high heat, bring salted water to a rolling boil. Add shells and cook about 7-8 minutes, or until al dente. Drain and set aside.
Heat oil in a medium saucepan over medium heat. Cook carrot, celery, and shallot until tender, about 6 minutes. Add water, chicken stock and lentils and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
Stir in cooked pasta and simmer for 2-3 minutes. Season with salt and pepper and drizzle with vinegar to taste. Drizzle with oil and serve.