Sunday, November 27, 2011

Lentil Soup


My Husband and I went out to Baci the other night for a date. Baci is a wonderful authentic Italian food restaurant here in San Diego. My husband ordered their lentil soup. I didn't, because I knew that I would get to full and not be able to enjoy my main meal. The problem is, the soup came and it looked so wonderful, I had to have a bite. Then I broked down and called the waiter over. I ordered my own soup, because I knew at that point I was going to eat all of Randy's soup. Lentil soup is an easy soup to make and I don't know why I don't make it more often. I decided then and there that this week I was going to make some.
adapted from epicurious

2 cups cut green beans
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 tsp salt
1/2 tsp pepper
2 cups green lentils
8 cups chicken broth



Wash ,Rinse and Drain Lentils.

Cut green beans into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook beans, carrots, celery, garlic, and onion in butter over moderate heat,
stirring frequently, until onion is softened, about 4 minutes.
Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
Serve and Enjoy!
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