Beans, Peas & Soup

Lentil Soup

1 lb. bag of Lentil
2-4 garlic cloves (chopped or smashed)
1/2 finely cup chopped onion
2 bullion cubes (beef or chicken) can be substituted for stock
2 tbl. spns. Of Lawry’s or your favorite seasoning
Salt & Pepper
4 c. of water or enough to cover lentil
6 tbl. spns. Olive or vegetable oil
1/4 c. flour

This is a recipe that I love because it can be altered to the taste buds of the preparer. For instance, I love the flavor of garlic therefore I use 4 cloves whe I am making Lentil Soup for myself. But my husband on the other hand does not like garlic so I use only two cloves. With this soup I have used bay leaf in place of garlic or cilantro after cooking, in place of onion. So what I am saying in a nutshell is have fun with it.

In a pot large enough to hold 5 cups of water add 2 tbl. spns. of oil. Heat on medium heat then add the garlic and onion. Allow them to heat until translucent but not brown. Season the pot with salt, pepper and Lawry’s. If using stock pour at this point add the lentil to the pot and then add stock. If using boullin cubes, you’ll need to add 1 cup of water to the pot and bring to a boil. Add bullion cubes and dissolve. Rinse lentil and pour into pot. Cover with remaining water. Return to a boil. Turn down the Lentil to medium heat and let simmer for 20 minutes. Taste to see if the lentil is soft enough for you, if not simmer a little longer.
Finally, mix together remaining 2 tbs. spns. of oil with a 1/4 cup of flour until smooth. You may need to add a little more oil or you can use liquid from the lentil. Add this mixture to the pot to thicken the soup. Serve alone in a bowl or over rice. Enjoy.

Freezer Alternative: At this point I serve half for lunch and the other half I freeze for future use. I allow it to cool then freeze in a Ziploc bag or Tupperware. To serve defrost and place in a sauce pan. Add a little water to reconstitute and simmer on low until warm and enjoy.