My mother would always make LENTIL SOUP when we would come to visit, and I have tried to recreate her recipe, with maybe just a few changes.
Ingredients for a Large Pot of Soup
1 — large onion, chopped
1 tblsp. — olive oil
3 — garlic cloves, minced
3 — carrots, sliced
2 — large potatoes, cubed
1 stalk — celery, diced
1 piece — hot red pepper, minced
1 — small green pepper, minced
1 tsp — dried thyme
1 — bay leaf
1 tsp — dried summer savory (optional)
1/2 tsp — turmeric
2 cups — uncooked green lentils
12 cups — water
2 cups — chopped greens (kale, for instance)
1 — chopped tomato (or 1/2 can tomato paste)
1 tblsp. — tamari
1/4 cup — red wine
1 — lemon, juiced
Method
In a large soup pot, saute one medium chopped onion in a tablespoon of olive oil, eventually adding three minced garlic cloves, three sliced carrots, and two large cubed potatoes. I also added a small amount of minced celery, a small piece of hot red pepper, and one small green pepper that grew all lonely in the garden. Add one teaspoon of thyme, one bay leaf, one teaspoon of summer savory, and a half teaspoon of turmeric, just because.
Rinse off two cups of dried green lentils and add them to the pot, along with twelve cups of water and two cups of chopped greens. I used kale. Bring to a boil, lower heat, and simmer for an hour.
When the lentils are soft if squished against the side of the pot, add a chopped tomato, a tablespoon of tamari, and a quarter cup of red wine. Cook another fifteen minutes or so.
Right before serving, add the juice of one lemon.
Read on for the unkneaded sourdough bread and pizza recipes!
