One Pot Stop: Mama Lise’s Lentil Soup
Before I left for college, my mom sat me down, instructed me to open up a word document on my computer, and informed me that she was going to finally school me on how to properly sustain myself while living in my own apartment. She began this endeavor with her favorite, “healthy, wholesome, easy and delicious” recipe for lentil soup. While there were points in my life when the idea of eating lentil soup for dinner was acknowledged with mild revolt, after eating cafeteria food for three years, I have developed a new appreciation for my Mama Lise’s recipe for lentil soup – which I now acknowledge is quite tasty.
Zoë McKinnell is a senior at Brown University. She loves cooking seasonally and is currently apple–obsessed.
1 bag green lentils
2 tablespoons extra virgin olive oil
1 cooking onion, diced
2 stalks celery, sliced
½ green pepper, diced
2 carrots, peeled and thinly sliced
2 cups all-natural chicken or vegetable broth
½ tin of tomato paste
½ teaspoon salt
¼ teaspoon of pepper
¼ teaspoon of cumin
¼ teaspoon of oregano
2 tablespoons honey
Pour lentils into a large pot and add cold water until lentils are just covered. Bring to boil and let stand for 5 minutes. Drain lentils well and rinse with cold water. Set pot aside.
In another big pot, add the olive oil, cooking onion, celery, green pepper and carrots. Sauté the vegetables for approximately 8 minutes.
Add the washed lentils to the pot with the sautéed vegetables. Add the chicken or vegetable broth. Fill the pot with water so that the top of the lentils are covered by 1 inch of liquid. Add tomato paste, salt, pepper, cumin, oregano and honey. Mix and stir all the contents of the pot well.
Bring pot to boil and let it boil for 5 minutes. After 5 minutes, reduce heat to medium and watch the beans expand. The lentils should remain slightly covered in liquid, but there should not be too much liquid. Brew up until the beans are soft and tender for approximately 30 minutes.
When cooked, add fresh cut parsley to garnish.
Serve with a toasted country, grainy bread and a salad.
Once cooled, freeze extra in separate containers and thaw as desired.
Recipe Index Keywords:Categories: Blog, Campus Cooking, Eating, Healthy Recipes, and Recipes.
Cooking Method: Make Ahead and On the Stove.
Mealtime: Dinner and Lunch.
I Don't Have Any: Cooking Skill.
I'm Cooking For...: Detox, Easy Dinner, and Myself.
Type of Food: Vegetarian and Vegetarian Main.
I Don't Eat: Any Animal Products, Carbs, Dairy, Fat, Gluten, and Meat.