Lentil Soup

ery few things remind me of my childhood more thn my mom's lentil soup.  As soon as the cold hits, you can be sure she's got a pot of this stuff on the stove.

  • 1 tablespoon canola oil
  • 1 cup sweet onion, small dice
  • 1/2 cup carrots, peeled, halfed, and cut 1/8" thick
  • 1/2 cup celery, washed and cut 1/8" thick
  • 1/2 tablespoon minced garlic
  • 3 small cans chicken stock
  • 3/4 cup lentils
  • 1/2 cup uncooked rice
  • 1 1/2 tablespoons fresh oregano
  • 1/2 teaspoon freshly cracked black pepper
  • 2 14.5 oz cans diced tomatoes with basil  (or basil, garlic, and oregano)
  • 2 bay leaves
  • 1 tablespoon salt
  1. In a large stock pot over medium heat.  Once warm add canola oil wait 30 seconds and add onions, carrots, and celery.  Cook for 5 mins or until vegeatbles are just starting to soften.
  2. Add garlic and cook for 1 min.  Turn pot to high and add the stock, lentils, rice, and oregano.  Bring to a simmer and allow to cook for 20 mins, stiring occasionally
  3. Add tomatoes, salt, and pepper to the stew, bring back to a simmer, and cook for another 5 mins.
sarah adams