|Nothing is better than a hot bowl of soup on a chilly cold day which was what we had here yesterday. Lentil soup fits the bill. |
- 4 cloves Garlic
- 1 Yellow Onion
- 4 Carrots
- 4 stalks Celery
- 3 tbsp Olive Oil
- 2 Cups Lentils
- 1 tbsp Cumin
- 2 qt Vegetable Broth or Chicken Broth (I also added 2 chicken bouillon cubes)
- 1 Bay Leaf
- 2 whole sprigs Thyme
- Salt and Pepper to taste
Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.
|This soup is good served with some cheese crisps. Just slice some bread, brush with butter, sprinkle with garlic salt and some grated cheese of your choice. Place in a 400 degree oven for about 15-20 minutes.|