Wednesday, January 18, 2012

Lentil Soup

I think I should start a blog "Delicious Recipes My Mother Sends Me." Because I have a lot of them. In the meantime I'll just continue to share them there, since she provides much of my culinary inspiration. Like this "absolutely delicious" lentil soup that came in an email with a reminder to take a moment to go look at the beautiful full moon. I have a pretty great mother. I of course tweaked a few things (have to add kale to everything!!) and it still turned out "absolutely delicious"

Lentil Soup (inspired by Mary Jarrard, who was inspired by Joy of Cooking)
  • 2 tablespoons olive oil
  • 5 carrots
  • 1 bunch curly kale
  • 4 cloves of garlic chopped
  • 8 cups of water
  • 2 cups green lentils (picked over and rinsed)
  • 1 tsp of dried thyme
  • 4 tsp of balsamic vinegar
  • 2 tsp of salt
  • 1 tsp of ground black pepper
Saute garlic until brown in olive oil. Strain garlic out, and saute carrots, and kale in now garlic-infused olive oil. Add garlic, carrots and kale to large pot with lentils and water. Bring to a boil, reduce heat, and simmer until the lentils are tender, 30 to 40 minutes. Stir in spices. Simmer for 5-10 more minutes. Enjoy!

The olive oil, balsamic vinegar and salt make this entire soup taste so rich and buttery! Best served with a hunk of rustic whole wheat bread. Or a kale salad. You can never have enough kale.


Carlene said...

I love that you put in that much garlic-I really don't think there can be too much sauteed garlic. Don't fear the garlic.

Olga @ MangoTomato said...

Love lentil soups. Interesting idea about adding balsamic: I bet it really deepens the flavor.