L is for Lentils: Lentil Soup/Stew/Mush (Jessica)

Hi all,

I'm sorry to be so late in posting this recipe. I was thinking about all of you though, and didn't mean to ignore you!
Alas, sometimes things happen that are completely beyond our control. So when we finally can move back into the kitchen (an area where we do have some control), it can feel very nice.  I won't say much more at this point, so it's on to the recipe!


Lentil Soup (but really more of a stew)
from Good Morning America
serves 4-6

Ingredients:

3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed
8 cups water or vegetable broth
2 cups lentils, rinsed
1 tsp. dried thyme
(I also added quartered little potatoes)

Directions: Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.

About 10 minutes before you are ready to serve the soup, add:
1 ½ tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper 


Review: Ok, I was kind of winging this recipe. I used about 6 cups of broth instead of 8 (that's why it was not really a soup...), and I didn't have any thyme, so I used oregano.  I did add the balsamic vinegar and salt and pepper though, which I think was important. I thought this dish was pretty good, especially for a chilly day, but it really did need more broth. It ended up being lentil and vegetable mush, if I'm being really honest about it... And mush is not that appealing (or pretty to look at!). I grated some Parmesan cheese on it just before eating and that was excellent. All in all, a healthy, cheap meal for the wintertime!



Love,
-Jessica

PS. No secret ingredient this week, we have a VERY special treat we're working on for the letter M. Jen and I will be collaborating on one complex creation! Extra brownie points if you can guess what it is :)