Friday, May 7, 2010

Lentil Soup

Lentil Soup--this is one of my go to dishes (I recently estimated that I've made this at least 100 times.

2 cups lentils (I prefer French Lentils they are smaller and dark rich green, but any will do).
2 carrots small dice
1 small onion small dice
4 cups chicken stock

1/4 lb Pancetta or ham small dice.
2 celery stalks small dice
Parmesan Cheese

Vegetarian Options
Vegetable stock
1/4 lb fake sausage

Soak the lentils in a bowl with enough water to cover 1 inch over the lentils. Soak for at least two hours.

Cook the Pancetta in a large soup pot. It there is a lot of extra fat, drain, if just a little left, use that to brown onion, carrots and celery. Drain lentils, then add lentils and stock to pot. Bring to a boil, then turn heat down to simmer for at least one hour. Taste for seasonings and that lentils are cooked enough. Do not add salt and pepper until the end, the lentil just soak it up.

Serve warm with grated parmesan cheese. If you freeze this or make a head, you might need to add more liquid before serving, it keep soaked up by the beans. My Dad likes this with a little balsamic vinegar, add just before serving.


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