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Year of the Soup: Week 9

Some of the least attractive soups are the most delicious.  I hope you can keep that in mind while looking at my soup images, because I find it hard to make some soups look like more than so much smush in a bowl.  Particularly when they are monochromatic and a little blended.  I’m working on it. :)

This may look a lot like the Italian Chickpea Soup, but it is in fact a yummy red lentil.  I added extra broth and water to the original recipe, and used balsamic vinegar instead of the red wine vinegar it called for.  If you cook it long enough, the onions turn into that sweet and soft deliciousness that really makes this soup fantastic.

On a side note, I’m leaving tomorrow for vacation in Panama (hooray!)  I’ll be back – with photos – on March 12!

Garlicky Lentil Soup

  • 1 1/3 cup red lentils, rinsed and drained
  • 2 onions, minced
  • 2 large garlic cloves, minced
  • 1 carrot, minced
  • 2 tablespoons olive oil
  • 2 bay leaves
  • generous pinch oregano
  • 2 cups vegetable broth
  • 2 cups water
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  1. Put all ingredients except for vinegar and seasoning in a large saucepan.  Bring to a boil over medium heat, then lower heat and simmer for 1.5 hours.  Stir occasionally to prevent lentils from sticking.
  2. Remove bay leaves and add vinegar.  Season to taste.
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