In the new year I am challenging myself to learn to cook some new recipes using ingredients I don’t generally cook with. This one is delicious and will I will definitely be making it again. I found the original recipe on www.kitchentreaty.com, and altered it to use the ingredients I had available.

INGREDIENTS

1 cup lentils
2 Tablespoons olive oil (more for serving, if desired)
1 large onion diced
2 medium carrots diced (about 1 cup)
2 stalks celery chopped (about 3/4 cup)
4 medium cloves of garlic, minced (about 1 Tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt (plus more to taste)
6 cups vegetable broth /2 Tablespoons tomato paste
I used our canned tomato sauce and filtered water
chopped parsley, scallions, or chives for topping
I added dried parsley with the herbs while cooking
1 Tablespoon red wine vinegar (I didn’t use the vinegar)

INSTRUCTIONS

• Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit for 20 minutes.
• While the lentils soak, chop and sauté the vegetables. To sauté, set a large soup pot over medium heat.
• When hot, add the olive oil, add the onion, carrots, and celery and cook, stirring occasionally, until tender (about 10 minutes). Add garlic, thyme, cumin, salt, and pepper. Cook, stirring frequently, for one minute.
• Add the liquid (broth, tomato sauce, and water)
• Drain the lentils, discarding the soaking water and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
• Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired.
• Scoop into bowls and serve. Drizzle with a little more olive oil and other toppings if desired.

With the price of meat rising, this is a great meal to have with the lentils filling the role of the main protein. Although green lentils are recommended for this recipe because they will hold their shape, other lentils can be substituted. They will probably break down in the broth and make a thicker soup. Another option for this recipe would be to use an immersion blender and serve  as a pureed soup.

Enjoy!