photo credit to the Wall Street Greek blog
It’s been a stormy, gloomy day today. The boys played well together, school went well, and all I have wanted to do is bake and make soup. =) It feels like fall, and this is early for us in this part of N.C.!
A friend shared this Greek lentil soup recipe with me, and I LOVE it. Cheap, healthy, and with ingredients I usually have on hand….
Greek Lentil Soup
1 c. lentils
4 c. water
1 onion, chopped
2 cloves minced garlic
1 carrot, sliced thin
4 stalks celery with leaves, chopped
3 bay leaves
2 fresh tomatoes (or an equivalent amount of canned)
3-4 chicken bouillon cubes
1/4-1/2 c. good, robust olive oil (I used Kalamata olive oil from Trader Joe’s)
Soak the cup of lentils in a little water for half an hour or so. Rinse and drain. Put all the ingredients, except tomatoes, oil, and bouillon in a stock pot. Bring to a boil, simmering for 45 minutes to an hour. Check periodically and add a little water if needed throughout the cooking time. Add the remaining ingredients and simmer for 20 minutes more. Pick out the bay leaves, and serve with warm, crusty bread.
A good olive oil is important for good flavor, and adding it in at the end is important to the taste, I think. Enjoy!
Thanks, my dear Catherine! This will be a frequent soup in our house this winter…