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.

Time for Soup!

Whenever my refrigerator is brimming with produce or leftovers it's time to make a pot of soup!  Of course the soup never tastes the same way twice, but it always tastes great (or so my critics tell me).  I start with the same basics...onion, garlic and broth.  From there I layer on the flavor with seasonings, vegetables (raw or cooked) and leftover chicken, beef or pork.  I also add a package of shredded cole slaw mix to bulk up the soup and add great flavor. 

Italian seasoning is my go to dried herb....in just one bottle you get marjoram, thyme, rosemary, savory, sage, oregano and basil...beats having to keep a bottle of each on hand!  I like to add some curry powder...not enough to scream curry.  Just a subtle back note that you'll find creates a nice flavor blend.  To round out the herbs and spices, some coarsely ground black pepper adds a little heat. 

You really can't hurt this recipe....just follow the basic amounts using your own choice of  ingredients.   Let me know how it turns out!  

'Clean Out The Refrigerator' Soup

Makes 10 (2-cup) servings

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, finely chopped
10 cups chopped vegetables (raw or cooked)*
1 tablespoon Italian seasoning
2 teaspoons curry powder
1 teaspoon coarsely ground black pepper
2 cartons (48 ounces) fat free chicken broth
1 package (16 ounces) shredded cole slaw mix
4 cups diced cooked chicken, beef, or pork

1. Heat the oil over medium heat in an 8-quart pot.  Add the onion, garlic, raw chopped vegetables, Italian seasoning, curry and black pepper.  Cook and stir until tender, about 8 to 10 minutes.



2. Add the broth and cole slaw mix.  Heat to a boil.  Reduce heat to low and simmer for 30 minutes. 

    3.  Stir in the cooked vegetables and chicken and heat through.   

*I used red and green bell peppers, mushrooms, celery and shredded carrot.