Thursday, January 30, 2014

Lentil Soup

Treasured Heirloom Recipes

Lentil Soup

2 tbsp of olive oil
1 tbsp of garlic, pressed
1 small sweet onion, finely chopped
5 medium carrots, finely chopped
2 stalks of celery, finely chopped 
2 cups of lentils, picked and rinsed
4 medium peeled, seeded and finely chopped tomatoes
2 quarts vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise
kosher salt and pepper
1 bag of frozen spinach

Heat the olive oil into a large Dutch oven and set over medium heat. Once hot, add the onion, garlic, carrot, celery a dash of salt, stirring until the vegetables are tender, approximately 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine, add salt and pepper to build flavor. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 45 to 60 minutes.
While Lentils are simmering, in a separate sauté pan, heat 1 tbsp of olive oil and sauté frozen spinach on medium high heat about 2 to 3 minutes then add to the soup when its about 45 minutes into the simmering.  

1. Add left over ham bone when you add the lentils, tomatoes, broth...
when the Lentils are tender add 1 cup of ham chopped about 1/4 inch square and 1/2 cup of lemon juice, simmer for about 5 more minutes and its ready to serve.
2. Add 1/2 cup of lemon juice at the end and let it simmer for about 5 more minutes and its ready to serve.