This week there are two hosts to thank for; Lane from Supper for a Steal and Pam from Blueberries and Blessings. Thank you so much for both you awesome ladies for hosting!
Now did you see the second part of the title? Yes? This is such exciting news to share because this July 19th - 21st, 2013 will mark the first Food and Wine Conference sponsored by #SundaySupper and will be held in Orlando, Florida. This will be a great opportunity to meet many of the #SundaySupper contributors. It is so exciting!!!
Now on to my contribution to today's #SundaySupper; it is Lentil Soup. We love lentils and to me they are the perfect food. If you have visited here before you probably have already seen that we love lentils as Lentils & Spaetzle {Linsen & Spaetzle} as well as many other lentil dishes make a frequent appearance on our dinner table :) They are perfect I buy them in bulk and generally always have a few cups in my pantry. Lentil Soup is another of those traditional German recipe and I would argue that it is probably served on many German tables around the world. It is either known as Linsensuppe, or Linseneintopf. You can make it vegan, vegetarian, or - for the carnivore - add sausage, or meatballls to it. The options are pretty much endless...
Today's Lentil Soup by itself is vegan, but you can add - if you like - add sausage at the end.
Lentil Soup {Linsensuppe}
- Splash of Olive Oil
- 1 onion diced
- 4 carrots peeled and cut into rustic pieces
- 4 individual celery stalks cut into pieces
- 3 cloves of garlic minced
- 2 tsp Herbs de Provence
- 1 large can of diced tomatoes
- 2 C of dried lentils
- 8 C of water {or more}
- 2 TB White Balsamic Vinegar, or Red Wine Vinegar
- Salt & Pepper to taste
- ***Optional - sausages such as Lil' Bites, Frankfurter etc.
- Heat olive oil in a large stock pot, when hot add onions with a pinch of salt and sauté until soft;
- Add carrots, celery and Herbs de Provence and sauté until vegetables are bright in color, then
- Add garlic and sauté for another minute or so.
- Add tomatoes {juice and all} together with the dried lentils. Mix everything up well together and after a minute,
- Add 8 cups of water. Bring to a slow simmer, and cover. Simmer for at least 1 hour and check the soup every 20 minutes or so. Stir it up, you may also need to add more water. Simmer until lentils are cooked to your liking {it takes about 1-1/2 hr}.
- Add Salt, Pepper, and White Balsamic Vinegar to taste. You may also want to add some other salt free seasoning such as Chef's Shake from The Spice Hunter.
- If adding sausage, add it at this point and serve when they are heated through.
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| Thumbs up from Alena... |
Now check out the rest of the amazing recipes this week.
Starters, Soups, and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Ramping Up Instant Ramen from girlichef
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
