Vegetable Lentil Soup
The past four days our family has been entertaining that unwelcomed guest….the “Ick!” It all began with a horrendous sneeze on my way to work on Monday morning….it went downhill quickly from there.
I will spare you the….details except to say, I had not felt as horrible as I did on, Tuesday, and Wednesday, for several (probably at least 15) years. I did manage, however, to cook up a pot of vegetable soup, which I think gave me the edge to get back to work today (which by the way is Thursday…depending on what time I post this, it may say Friday…but my time zone still says it’s Thursday.) Today, I feel like I normally do on the worst day of most colds I experience, so I’m feeling pretty well in comparison, but now, it’s migrating through the family. 😦
Anyway, since I know many are working through a lot of the “Ick” this flu season, I thought I’d post the recipe for my hearty vegetable soup. I used Alton Brown’s Garden Vegetable Soup recipe as my base…then added/deleted/exchanged a few things….. (and, NO, I do not presume to cook better than the infamous Alton Brown, hahaha that’s too funny!! I changed things to fit the taste buds of my family.) Those items in italics are my changes.
Garden Vegetable Lentil Soup
Recipe courtesy of Alton Brown http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.html …..with my changes
Yield: 6 to 8 servings
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt & Pepper
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
1 can Garbanzo beans, drained, but not rinsed
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable broth; Have extra on hand as needed
4 cups peeled, seeded, and chopped tomatoes (I used 1 can of tomato paste instead, because my people don’t seem to like chunky tomatoes….except me that is!)
1-2 cups corn
1 cup, Bob’s Red Mill dry split Lentils, and Vegetable Soup kernels
1/4 tsp Cumin
Red Pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice For a creamier texture: Boil 2 plus cups of chopped cauliflower in enough water to cover (don’t forget to add a touch of salt)…once softened, add cauliflower and water into food processor with 1 tbls of olive oil, and pulse until creamy. Add to soup.
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
Add the carrots, garbanzo beans, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, dried lentils/vegetables, cumin, red pepper flakes, and pepper.Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
This soup is hearty, chewy, and delicious. Keep an extra quart of Vegetable broth on hand to add as you go along, depending on how soupy you want it. If you try it, I hope you enjoy it as much as I do…but if I were you…I’d tweak it to fit your family’s taste buds too!!! Did it work to help me get well faster….well, I don’t think it hurt, but it’s definitely not a cure…just sayin’.
Hoping you stay healthy the rest of this “Ick” prevalent season!! BTW, the beauty of adding the cauliflower is that you won’t have dairy products for creaminess, which, adds more congestion when you have the flu or a cold.
Thanks for visiting the farm today…next winter, my goal will be to have enough vegetables to can to make this soup from all my own, homegrown veggies!!! Only the next couple of seasons, and this year’s garden will tell!! I’m excited for this year’s garden!!!!
Your friend from Oregon,