I am obsessed with soups. I could eat them everyday instead of a regular meal. My biggest obsession is with an Italian Wedding soup I had a couple times in a restaurant near school when I was studying. One day I was going to the Plaza where the restaurant was and I noticed they closed the restaurant!!! I haven't been able to find a good one ever since. And, to be honest I don't know if I really want to attempt making it. It looks very complicated, and has like 25 different ingredients. Ok, one day I'll try making it. It's a challenge with myself now. Well, lately I've been craving (and obsessed with) lentil soup. Unlike the Italian Wedding I do find many places that have very good lentil soup. So, I thought this one should be easier to make, and it is indeed. The best part, you don't have to leave the lentils in water before. These are the ingredients you need:
-2 Cups of Lentils
-3 Carrots
-4 Celery Stalks
-1 Yellow Onion
-3-4 Cloves of Garlic
-8 Cups of Chicken broth
-1 Tbspn of Cumin
-Thyme
-2 Bay Leaves
-Baby Spinach
-Parmesan Cheese (Fresh if possible, I forgot to buy it mine)
-3-4 Tbspn Olive Oil
-Salt & Pepper
Chop the onions, garlic, carrots and celery. Put them in a pot with the olive oil, salt and pepper, and let it saute until the carrots and celery are tender. Add, the lentils and cumin and stir everything until is well mixed. Pour the broth and add the bay leaves and 2 sprigs of thyme, mix well and cook it in medium heat for about 40 minutes to an hour. Try the lentils to check if they soften. Once you feel they are ready take out the bay leaves and thyme. Add, about 2 or 3 hand fulls of baby spinach, add as much parmesan cheese you want. Taste it to see if it is missing salt and pepper. Remember that the parmesan cheese will add some salt as well. And, that's it! I usually make lentils with rice and add Spanish chorizo and it is awesome but if you want to keep it healthier stick with the original ingredients. it is very good and tasty anyway.
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