Saturday, October 30, 2010

Mel's Veggie & Lentil Soup

  • 3 onions, diced
  • 4 medium carrots, diced
  • 6-8 celery stalks, diced
  • 2 cups frozen peas
  • 2 potatoes, diced
  • 3-5 garlic cloves, minced (to taste)
  • 900g green lentils
  • 6+ cups chicken stalk (possibly more) 
  • 1-2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ground pepper (to taste) 

  1. Put everything in a large pot. Cover with enough stock that it's easy to stir and fairly liquid-y. 
  2. Bring to a boil on high heat. Turn heat down, until boiling steady (will need 1/4 of max heat likely). 
  3. Cook until lentils are soft (very soft is good too) and delicious.

  • Again, stock powder or bullion cubes are a life-saver. 
  • Add whatever veggies you like/you have in your fridge you want to get rid of - the onions, carrots & celery are the base, add what you like after that. This is just what I usually have lots of.  
  • As far as herbs, add what you like really. I think thyme is nice and light and works really well with the veggies. Parsley or dill could totally work as well.
  • I don't add salt to any of my soups because stock/dry stock alternatives are super salty (unless you make your own stock). 

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