Lentil Vegetable Soup

The weather has been warm for February, but it definitely still soup season.  So last month when we receive a bag of lentils in our CSA box, I thought soup would be a delicious way to use them.  This recipe makes a lot of a hearty but healthy soup, with lots of veggies.  The secret to this tasty recipe is the vinegar.  I was surprised at how just a little bit went a long way and gave a unique note in the broth without making it sour tasting.  This was perfect for lunches, satisfying and delicious.

This recipe is from Alexandra's Kitchen and although I can't remember how I came across it, I'm sure it was likely Pinterest.  I made just a few minor adjustments to the recipe.  First I used a little more tomato sauce and slightly less onion.  Then I nixed the olive oil (I honestly couldn't think of how it would enhance the soup, since it didn't call to saute the vegetables first), and used only a 1/4 cup of vinegar (which was perfect--any more and it would have been too overpowering, and I like vinegar!), and finally I used half water and half beef stock for the broth base, rather than all water.  I stored the leftovers in quart mason jars and was surprised that the soup stayed liquid rather than the lentils absorbing all the broth.  If you run into that problem, just add more water with a pinch of salt when you reheat to serve up another bowl of this great soup.

Lentil Vegetable Soup

Ingredients

1 1/4 cups lentils
15 ounces tomato sauce
1/4 cup red wine vinegar
3 carrots, peeled and diced
3 celery stalks, diced
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried thyme
crushed red pepper flakes, to taste
3 1/2 cups water (not pictured)
3 1/2 cups beef stock (not pictured)


In a large soup pot, combine all ingredients, adding water and stock last.  Stir and bring to a boil.

Skim off any scum on the surface (Note: I found it useful to use a slotted spoon and a small bowl to collect the scum) and reduce to a simmer.  Simmer for one hour, uncovered.

Divide into bowls and serve with bread or crackers.

Makes about 3 quarts.

Happy Baking,
The Cookie Princess

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