easy lentil soup

just so you don't think i've forgotten how to cook during cookie baking season (yeah, around here, it's a season kind of like football or hockey season, only without the missing teeth). so what does a mad baker have for dinner while fixing enough cookies up to give Mrs. Fields a run for her money?

lentil soup is one of the easiest and tastiest soups in most cook's menu box. here's one that i like, and it only takes about 5 minutes of prep time. total cook time is about an hour, or until the lentils are soft enough for your liking.

ingredients

• 1 quart chicken or veggie broth
• 1 yellow or white onion, finely diced
• 2 cloves of garlic, crushed and coarsely chopped
• 4 stalks celery, finely diced
• 4 carrots, grated through the small holes on a box grater, or cheat!! using a small food processor and olive oil
• 2 cups lentil beans
• 1 tbs Old Bay seasoning
• salt and pepper to taste
• enough olive oil to cover the bottom of the pot

HOW:
heat enough olive oil to cover the bottom of a 2 quart or larger pot. using medium high heat, watch until the oil shimmers. toss in the onions and celery, sweat for a couple of minutes. then add the grated carrots and garlic, and toss in a couple of healthy pinches of salt and a few grinds of pepper. continue to sweat the veggies for a couple of minutes.

add the Old Bay seasoning, and then pour in the chicken stock, and bring to a boil. turn down the heat to low, and add the lentils. cover and stir occasionally until the lentils are cooked enough for you. I usually cook them for 45 to 60 minutes.

enjoy. (a couple of healthy dashes of pepper sauce makes the soup even better. wait until you plate up to add though, because everyone has different tolerances and taste)



as always, if you try this recipe, or it inspires you to try something different, please let me know how it turned out. i'm always looking for fresh and clever ideas to improve my own cooking skills and recipes.

for a complete list of my online recipes, follow the link here