This is a wonderfully hearty soup that gets so thick that you can stretch it by adding more stock. It's a good soup to have on hand for the weekend or when the numbers of guests keep shifting.
Lentil Soup (serves 8, at least)
4 onions, chopped
3 carrots, chopped
2 stalks celery, chopped
(I didn't add celery, but you go ahead)
2 tbls. olive oil
1 lb. lentils, rinsed and picked over.
8 cups vegetable stock (I use Swanson)
2 red potatoes, cut into small pieces, with skin left on
1 tsp. kosher salt
freshly ground black pepper
Lentil Soup (serves 8, at least)
4 onions, chopped
3 carrots, chopped
2 stalks celery, chopped
(I didn't add celery, but you go ahead)
2 tbls. olive oil
1 lb. lentils, rinsed and picked over.
8 cups vegetable stock (I use Swanson)
2 red potatoes, cut into small pieces, with skin left on
1 tsp. kosher salt
freshly ground black pepper
Soften onions and carrots in olive oil in a large heavy bottomed pot. Cook, covered, on low heat until completely translucent, about 15 minutes.
Stir in lentils, stock and potatoes. Bring to gentle simmer. Cook for 45 minutes. Season to taste. Serve as is, or blend 2 cups or so until smooth and add back to the pot.
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