Lentil Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 cups red lentils
- 1 cup barley
- 1 cup purple onion, chopped
- 1 1⁄2 cups celery, chopped
- 1 1⁄2 cups carrots, chopped
- 1 1⁄2 cups acorn squash, chopped
- 1 cup smoked ham, chopped
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1⁄4 teaspoon chili powder
- 8 cups vegetable stock
- 1 (14 ounce) can diced tomatoes
- salt & pepper
directions
- Rinse the lentils and set aside.
- Saute the onion, celery, carrots and squash in a large soup pot with a little olive oil. Add the oregano, rosemary, thyme and chili powder.
- When the onions and celery get soft, add the ham and sautee a little longer. (Just a few minutes).
- Add the vegetable stock, can of diced tomates (with juices) and bring it to a slow boil.
- As soon as it begins to boil, add the red lentils and the barley. Bring it to a boil again, then turn down to a very low simmer. You don't want the lentils or barley to burn to the bottom of the pot. Cover and cook for about 45-60 minutes until the lentils and barley are soft.
- Remove about 2 cups of the soup mixture and put it in a blender. Allow it to cool (about 15 minutes or so) and blend it until smooth, then return it to the pot.
- Serve immediately, or allow it to cool and then refrigerate it overnight and serve it the next day. If you wish, you can serve the soup with a dallop of sour cream or plain yogurt in top.
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RECIPE SUBMITTED BY
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