Simple Lentil Soup: Foodie Friday

Lentil Soup

There is starting to be a little chill in the air. Time for lentil soup. In most Italian-American homes Fall is the beginning of nights of simple dinners of this nourishing soup being sopped up with big crusty pieces of Italian bread that have been soaked in olive oil... so good to eat... so good for you. Lentils are a great source of iron and are high in dietary fiber which is good for lowering cholesterol.

Simple Lentil Soup

by Diane Balch

preparation time: 15 minutes serves: 4-6

Ingredients:

2 tablespoons of olive oil

1 onion minced

2 carrots minced

2 celery sticks minced

2 cloves of garlic minced

1 teaspoon of salt

pepper to taste

1 cup of brown lentils

1 bay leaf

1 32 ounce container of vegetable, chicken, or beef broth

1/2 cup of water (if you want to thin the soup a little)
*optional 1 tablespoon of Cognac (a French trick to kick it up a notch.)

Directions:

1) Heat olive oil on medium high heat in a large sauce pan. Sauté the garlic, onions, carrots, and celery until they wilt. Add salt and pepper.

2) When the vegetables are cooked add the lentils and the bay leaf along with the broth and bring the soup to a boil.

3) Lower the heat to medium-low and let it simmer until lentils are tender about 30 minutes. Check if it needs more salt before serving it with crusty bread.