Sunday, March 20, 2011
I love soup and this lentil soup is so hearty and delicious. I got this recipe from my Sister-in-law Olga, and it is pretty similar to what her Mom makes - which I also like but don't have the recipe for. I changed it up a little bit, mainly because I didn't have everything in the house, but still think it turned out great!
1 cup lentils
6 1/2 cups stock or water
2 onions, chopped
1 garlic clove, crushed
2 large carrots, chopped
6 oz lean ham
4 large tomatoes, peeled and chopped
2 fresh or dried bay leaves
salt and pepper
9oz potatoes, peeled and chopped
1 tsp white wine vinegar
1/4 tsp ground allspice
chopped scallions or chopped fresh parsley, to garnish
1. Place the lentils and stock in a large pan and let soak for 1-2 hours
2. Add the onions, garlic, carrots, ham, tomatoes, and bay leaves and season to taste. Bring the mixture to a boil, then cover and let simmer for 1 hour, or until the lentils are tender, stirring occasionally to prevent the lentils sticking to the bottom of the pan.
3. Add the potatoes and continue to simmer for 20 minutes, or until potatoes and ham are tender.
4. Discard the bay leaves. If desired, remove some of the ham and process soup in blender until smooth. I usually do not blend it though. Taste and adjust the seasoning if necessary, and add the vinegar and allspice and add the reserved chopped ham. Simmer gently for an additional 5-10 minutes. Garnish with scallions and serve.