I apologize for my absence; I’ve been in Texas where I ate all sorts of wonderful food (blog to come) but for today I am going to share a wonderful recipe I was given by the lovely Loren Lieberman, beautiful mother of my dear friend Arielle.
During a happy hour date with Arielle, I expressed my desire to make my own soups, to which she replied that her mother made an excellent lentil soup. I was intrigued. You see, I have recently developed an affinity for lentil soup, which I had been buying in cans from the supermarket. Then a few weeks ago, to my horror, I discovered I had been paying $4.50 per can of soup! Never again!
I was ecstatic to try this soup made with lentils, carrots, celery, onion, zucchini, and a jalapeño.
The recipe calls for any kind of stock, so I used veggie both because that’s what I had in the fridge and to introduce a few more vegetarian meals into my diet. The ratio of liquid to lentils is supposed to be 5:1. If you are in possession of a large pot, this is no problem for you. I only have two small pots, so I ended up adding too many lentils, making this soup a little thicker than intended, but it was still delicious!
I let the liquid come to a boil, then added the lentils while I chopped the other veggies. I then added everything and lowered the heat to a simmer, covered and let sit for one hour.
The biggest challenge with this soup was that I needed to freeze a portion of it because I was going out of town and I can’t count on my housemate to eat leftovers. I wasn’t sure how it would freeze, but I am currently enjoying a bowl of the de-frosted soup and it’s just as tasty! I believe I got about 8 portions out of this recipe and the total cost was less than $10. POP POP.