Lentil Soup — the queen of recession cooking!

Holy shmoly, it’s been a while since I’ve posted any recipes! And it’s not because I didn’t try some new stuff, it’s just that nothing really blew me away or what I cooked was more or less variations on something I’ve posted before.

The overall topic is still recession cooking and you know what’s a great, low-cost yet healthy food? Lentils of course! This recipe is essentially a basic, run-off-the-mill lentil soup recipe, but the roasted garlic and mustard paste gives it a little extra that makes it absolutely delicious. Something we in Germany do with lentil soup is to add a splash of vinegar to your bowl of soup, which is pretty yummy, too. This recipe is out of Cafe Flora’s cookbook, which has some very neat and down-to-earth vegetarian and vegan recipes. However, you can probably spice this up very nicely with Italian sausage or a piece of ham or some bacon or what have you.

You need:

12 garlic cloves, unpeeled
Olive Oil
½ tbl Dijon mustard
1 onion, chopped
2 carrots, chopped
1 potato, chopped
½ tsp salt
5 cups broth (I use veggie, but I guess you can use whatever you like)
1 tbl dried thyme
pepper
½ cup of lentils (green ones, because the keep their shape better than some of the other kinds. I think they are called ‘french lentils’)1

  1. Bake the garlic cloves covered with tin foil in the over at 350 F for ca. 30 min. Put aside and add the oil in a pot.
  2. Sauté onion until soft, than add the potato, carrots, salt and thyme and sauté for another 3 min or so.
  3. Add the broth and the lentils. Bring to a boil and then let simmer for about 20–30 min or until lentils are soft. While that’s going on…
  4. Squeeze the garlic out of their skin and mush it with the Dijon Mustard into a paste. Once the lentils are soft, stir this paste in and simmer for another 10 min.
  5. Done!


[1] I generally use dried lentils. You might want to give them a quick rinse, but as far as I know lentils don’t need any soak time (unlike beans, where you need to schedule almost two days for the cooking process) and get soft just fine when you cook them. Think of them as the other pasta.

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One thought on “Lentil Soup — the queen of recession cooking!

  1. Pingback: Red Lentil Dip | Suburbhomestead's Blog

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