Thursday, December 1, 2011

A New Twist on Lentil Soup

The lentil soup my mother made always started with a meaty ham bone after a holiday meal.  I’ve similarly carried on the same tradition of making lentil soup with a ham bone, which means we don’t have it very often. 

Then I happened upon the most amazing tomato lentil soup at Caviar and Bananas while on vacation in Charleston, SC.  Lentils and chick peas were simmered in a rich tomato broth.  My requests for the recipe in store and by email went unanswered, but I was determined to recreate it.  Although not identical, this recipe is pretty delicious, and vegetarian too if you use vegetable broth.  I made up a pot today to have on hand if I run out of time to make dinner during the holiday rush.  It also travels well in a lunch bag and is better the second day. Smart meals take the stress out of “What’s for Dinner?”  

Tomato Lentil Soup

Makes 6 servings

2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
4 carrots, chopped (about 1 cup)
2 stalks celery, chopped (about ½ cup)
1 teaspoon Italian seasoning
2 cloves garlic, minced
¼ teaspoon ground black pepper
5 cups vegetable or chicken broth*
2 cans (about 15 ounces each) diced tomatoes
1 cup dry lentils
1 can (about 15 ounces) chick peas, drained

1.      Heat oil in large pot over medium-high heat.  Add onion, carrot, celery, garlic, Italian seasoning and pepper.  Cook and stir for 5 minutes or until tender.

2.      Add broth, tomatoes, lentils and chick peas.  Heat to a boil.  Reduce heat and simmer for 45 minutes or until lentils are tender, stirring occasionally. 


Nutrition Information per serving: 203 calories, 7 g. total fat, 1 g. saturated fat, 1 mg. cholesterol, 762 mg. sodium, 28 g. carbohydrate, 6 g. dietary fiber, 7 g. sugar, 9 g. protein

*If you like a brothier soup, increase the broth to 6 cups.