Wait for You

Lentil Soup

Lentil Soup

For the record, stomach bugs and food blogs don’t really go hand in hand – however I’m slowly getting back to normal and with that slowly getting back in the kitchen.   When I’m sick, be it stomach flu or otherwise, I tend to go toward simple dishes – mostly because being on my feet for an extended amount of time is bad.  I also tend to use tools such as my slow cooker and dutch oven, since both lend themselves to being set up and walked away from.  This delicious lentil soup is simple, hearty, and easy on the stomach in addition to being adaptable for either slow cooker or dutch oven.

Lentil Soup

Serves 4-5

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 vidalia onion, diced
  • 2 cloves garlic, diced
  • 1/4 tsp cayanne powder
  • 1/2 tbsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 bay leaf
  • 1 1/2 cups baby bella mushrooms, sliced
  • 2 carrots, sliced in to 1/2in thick rounds
  • 1 14.5 oz can of Italian style diced tomatoes, undrained (or 1 1/2 cups fresh tomatoes, skinned and halved)
  • 1/2 cup red lentils, well rinsed
  • 2 cups vegetable stock
  • 2 cups water (add 1/2 cup water if using fresh tomatoes)
  • 1/2 cup dry pasta, ditalini or similar size

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and garlic and cook for 7 minutes before adding the dry spices. Cook for an additional minute, stirring constantly to prevent burning.
  2. Add the mushrooms along with the carrots and cook for 5 minutes, allowing the carrots to slightly soften. Add the tomatoes, lentils, stock, and water and bring to a quick boil. Cover and allow to simmer for at least 30 minutes.
  3. Remove cover, stir, and add the dry pasta. Bring to a boil and add more water/stock if needed. Boil for 5 minutes or until pasta is al dente. Serve hot and enjoy!
http://www.dancingveggies.com/blog/2013/12/wait-for-you.html

Since I had spent more than a fair amount of the day in bed, I went for the dutch oven this time around.  For a slow cooker, precook the onions then add everything else and cook on low for 6 hours or high for 2.   If cooking on low, turn to high for 30 minutes before serving in order to ensure the pasta has cooked thru – adding more liquid at this point if needed.

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