Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
My husband loves soup, in the winter, to put it mildly. Other than nut cake, he asks only for soup, any kind of soup. I love to make soup so this is truly a labor of love.
I rarely cook with lentil and wasn't sure how well it would go over with hubby. Indeed, it was a great success.
I added the turkey to the recipe and in my opinion, this turned it, into a "souper soup".
Classic Lentil Soup - adapted from Mark Bittman
Makes: 4 servings
1 cup dried lentils, washed and picked over
1 bay leaf
Several sprigs fresh thyme or a few pinches dried
1 carrot, thin sliced
1 celery stalk, cut into 1/2-inch dice
4 cups vegetable stock or water, or more as needed
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 onion, chopped
1 teaspoon minced garlic
1 1/2 cups slivered turkey
1. Put the
lentilsand stock in a
medium saucepan. Sprinkle with salt and pepper. Bring to a boil, then
turn the heat down to low and cook, stirring occasionally, until the
lentils are tender, about 30 minutes.
put the olive oil in a small skillet over medium heat. Add the onion, carrot, celery and turkey and
cook, stirring, until it softens, about 5 minutes. Add the garlic and
stir, then cook for 1 minute more and turn off the heat.
3. The soup may be made ahead to this point,
cooled, and refrigerated for up to 2 days. Reheat gently. Add more
stock if the soup is too thick, then taste, adjust the seasoning, and