A couple weeks ago, our boss brought a delicious lentil vegetable soup in to the office to share with everyone. It was so good, I wanted to share the recipe with you, MyPaperShoppers! In all honesty, all I really did was go to the supermarket across the street to pick up a fluffy loaf of sourdough bread.
He allowed FoodNetwork.com to guide him in the kitchen. I’m so bummed I didn’t take a snapshot of my lunch before we devoured it! Next time. I promise.
The recipe is a saucy concoction of flavorful seasonings, lentil beans and sauteed vegetables. I have been trying to stay away from meat for the last 4-5 months (for health purposes) so I was doubly excited it fit into my current diet regimen. Try using our compostable paper bowls as an eco-friendly option for tableware-we offer samples if you’d like to try them out first. This is the perfect season for hot, steamy soups. This one will help keep you warm and healthy. Hooray!
If you decide to give it a go, please (pretty please) share your pictures with us on Twitter and/or Facebook. We love to see what our customers are up to in their kitchens!
How To Stay Warm & Healthy During The Holidays Recipe
By Published: December 9, 2012
- Yield: 8-10 Servings
- Prep: 20 mins
- Cook: 1 hr 30 mins
- Ready In: 2 hrs 5 mins
A saucy lentil vegetable soup that incorporates onions, celery and carrots. Brought to you by FoodNetwork.com
Ingredients
- 1 pound French green lentils
- 4 cups yellow onions (3) large, chopped
- 4 cups leeks (2) chopped, white part only
- 1 tablespoon minced garlic 3 cloves
- 1/4 cup olive oil additional for drizzling
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery 8 stalks
- 3 cups medium-diced carrots 4-6 carrots
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- freshly grated Parmesan cheese optional for garnish
Instructions
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large pot on medium heat, saute the onions, leeks and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are tender. Add the celery and carrots and saute for 10 more minutes.
- Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
- Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
