Tuesday, December 31, 2013

Lentil Soup for #WeekdaySupper

Sunday Supper Movement
Welcome to the last #WeekdaySupper of 2013.  This has been the first year where the #SundaySupper team has brought a different dish for every single weekday of the year.  I for one have been truly enjoying it; a variety of dishes and meals that are quick to fix during the week. For inspiration be sure to check out the #WeekdaySupper Pinterest Board.

 This week we bring you dishes for not only the last couple of weekdays, but also for the first few days of 2014.  This happens only once a year and I am happy to participate.

This week we bring you

Cranberry Walnut Salad by No One Likes Crumbley Cookies
Lentil Soup by The Not So Cheesy Kitchen
Good Luck Black-Eyed Pea Quesadillas for New Year's Day by Shockingly Delicious
Chicken Barley Soup by Cindy's Recipes and Writings -
Balsamic Brown Sugar-Glazed Pork Tenderloin {slow cooker} by girlichef

Today I bring you easy, delicious lentil soup.  We love lentils as they are so versatile, delicious, and packed full of protein.  Just the perfect little legume...and this is an easy dish to make ahead in the slow cooker, add veggies, sausage or some bacon.  The options are endless and it is a filling delicious meal. Serve it with either a side salad, and/or some crusty bread!

Lentil Soup

  • Splash of Olive Oil
  • 1 onion diced
  • 1 carrots peeled and cut into pieces
  • 4 individual celery stalks cut into pieces
  • 3 cloves of garlic minced
  • 1 Tbs Herbs de Provence
  • 1 tsp Paprika
  • 1-3/4 C of dried lentils
  • 6 C of water {or more}
  • 1 small can diced tomatoes, or a medium size fresh/frozen tomato {I froze mine in the summer}
  • 3 medium potatoes, scrubbed and diced {I used yellow}
  • 2 vegetable bouillon cubes 
  • 2 TB White Balsamic Vinegar, or Red Wine Vinegar to taste
  • Salt & Pepper to taste
  • Optional - sausages such as Lil' Bites, Frankfurter etc.
  • Kale topping 
  • Splash of Olive Oil
  • Bunch or pre-washed and cut Lacinato Kale

  1. Heat olive oil in a large stock pot, when hot add onions and sauté until soft;
  2. Add carrots, celery and Herbs de Provence and sauté until vegetables are bright in color, then
  3. Add garlic and sauté for another minute or so 
  4. Add dried lentils, and tomato. Mix everything up well together and after a minute,
  5. Add potatoes, bouillon cubes and 6 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}.
  6. 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.
  7. If adding sausage, add it at this point and serve when they are heated through.
  8. In large skillet heat olive oil, and sauté Kale with a pinch of salt until it is bright green in color
  9. Ladle Soup into bowls, and top each bowl with the sautéd Kale
Slow Cooker Method
  1. Follow through step 3 and then transfer the sautéd vegetables to the slow cooker
  2. Add tomato, potatoes, lentils, together with bouillon cubes and water. Set on either high for 4 hours, or low temperature for 8 hours.
  3. Follow steps 6 - 9 for finishing the dish.


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