Lentil Soup
My sister and I have been making this lentil soup recipe for about 20 years. It is healthy, low fat and low salt. BUT FULL OF AMAZING FLAVOR. You will not be disappointed.
Ingredients
- 4 Large Vedalia Onions Chopped
- 4 Cloves Garlic
- 1 lb Lentils Rinsed and Picked Through
- 1 lb Carrots Sliced
- 5 Large Celery Stalks Sliced
- 1 Box Pomi Tomatoes – No Salt
- 10 Cups Low Fat / No Salt (or Low Sodium) Chicken Broth
- 5 tsp Curry Powder Heaping Tsp
- ¼ tsp Thyme
- ½ tps Black Pepper
- 1 tsp Ground Cinnamon
- Romano Cheese Optional but highly recommended
- Sour Cream No Fat or Low Fat
Instructions
- In a large skillet (or two medium skillets) spray the bottom of the pan with olive oil. Sauté the onions over medium-high heat stirring and tossing consistently until the onions are dark brown and it is ok if some pieces get black. It will taste even better. Lower the heat as the onions reduce-down. Be sure to gently scrape up the bits from the bottom of the pan. When the onions are caramelized / medium brown, it is time to add the garlic and curry powder. Continue to sauté the onions until they are a deep brown. The entire process will take about 30 minutes. When the onions are deep brown you are ready for the next step. Lightly spray the bottom of a 6-8 quart pot with lid. Then add the chopped carrots and celery and turn the heat to medium – high and let the carrots and celery sweat. After about five minutes, add all the onions from your skillet. Return the skillet in which you sauté the onions to the stove and pour in 2 cups of the chicken broth. Bring the broth to a boil and be sure to gently remove all the brown bits from the bottom of the pan. Pour the broth from the skillet into the pot(with the lentils, carrots and celery). Then pour the remaining broth into the pot. Bring to a simmer. Add the thyme and tomatoes. Stir and cover partially (leaving the lid ajar). The soup needs to simmer for at least 2 hours. Stir occasionally. After 2hours, stir in the cinnamon and black pepper. Simmer another 30 minutes. Stir occasionally to meld all the flavors together. Serve in a bowl with a teaspoon of Romano Cheese on top! Delicious and so healthy. This soup freezes wonderfully. You may need to add a little extra chick broth when reheating. This soup is great to make after the holidays. If you have any leftover ham incorporate the ham for even more flavor.
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