Village Lentil Vegetable Soup

By mitzzy

It is zesty but not muddy with lentils but more sophisticated than that. Vegetables are finely minced and the flavoring is just so. The original had big green peas floating around in it but I prefer golden kernels of corn, dotting the lentil horizon. Like most hearty winter soups, this would take well to a few slivers of chorizo sausage. I serve it as is or in individual bowls, each topped with garlic bread rounds, and a pile of asiago cheese shavings. Pop it under a broiler for a few minutes to make the cheese bubble and sizzle

Ingredients

• 10 cups spring water
• 1 1/2 cups green lentils
• 2 large carrots
• 1 cored red pepper
• 2 ribs of celery (trimmed of leaves)
• 1 small onion, peeled
• 3 cloves garlic
• 1 12-14 ounce can corn
• 1 19 ounce can diced tomatoes
• 1 cup very finely chopped eggplant, optional
• 1/2 cup finely slivered cabbage, optional
• 1 tablespoon liquid beef or vegetable bouillon
• 2 tablespoons red wine
• 1/4 cup extra virgin olive oil
• 1 cup diced chorizo sausage
• 2 tablespoons parsley, finely minced
• 1 tablespoon fresh dill, finely minced
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon paprika
• Salt, pepper

Preparation

Step 1

Serving Suggestion
Au gratin, with toasted garlic bread rounds on individual portions, topped with Asiago cheese; oven broiled before serving

Place the lentils and water in a large stock pot. Bring to the oil and reduce to simmer. Stir in the vegetables, red wine, bouillion, oil, parsley, dill, and salt and pepper. If using chorizo, add it in after an hour.

Stir occasionally as soup simmers and lentils soften. Check for seasoning, adding more salt or pepper as required.

To serve, ladle soup into oven proof bowls. On top of each portion, place a toasted slice of garlic bread and top with asiago cheese. Broil until cheese melts. Serve.

Makes 8-12 servings. Freezes well.