Lentil Soup

By krystallondon

Lentils are the fast food of the legume world; they take only about 30 minutes to cook. They are divine in this silky soup.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 cups lentils, sorted
• 1 potato, peeled and chopped
• 4 cups water
• 3 cups Chicken Stock
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried marjoram leaves
• 1/2 tsp salt
• 1/8 tsp pepper

Details

Servings 6

Preparation

Step 1

1. In large soup pot, heat olive oil over medium heat. Add onion, garlic and celery; saute for 5 minutes. Stir in lentils and potatoes; cook and stir for 1 min longer.

2. Add water, Stock, thyme, marjoram, salt and pepper to pot and bring to a boil. Reduce heat, cover pot, and simmer for about 1 hour, until lentils are tender. Using an immersion blender or potato masher, mash some of the potatoes and lentils.

CHANGING SOUP RECIPES

Soups are probably the most tolerant of all recipes. You can add or subtract ingredients at will, and as long as you include enough water, they'll work. You can substitute beef stock, or vegetable broth for chicken stock, use all water, add carrots or zucchini or chunks of ham, and it will still be wonderful.