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"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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8/1/2020 0 Comments

Red, Red Soup

I'll admit I'm not a huge soup fan but I love finding a veggie soup that is filling with added protein.  This one does it with the addition of red lentils.  It comes from the Penzey's catalog.
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Red, Red Soup
Penzey's

1 onion, chopped
1 tablespoon olive oil
2 celery sticks, chopped
2 carrots, sliced
1 head garlic, chopped
1 potato, peeled and diced
1 cup red lentils
4 cups vegetable stock
2 bay leaf
2 lemons
1/2 teaspoon cumin
cayenne pepper, to taste
salt, to taste
fresh parsley, for garnish

​​1. Heat a large stockpot over medium heat.  Add the onions; wait till you can smell them, then add the oil.  Cook for about 5 minutes, or until soft.  Stir in the celery, carrots, half the garlic and the potato.  Cook for a few minutes until the begin to get soft.  Add the lentils and stock to the pan and bring to a boil.  Reduce heat, cover and simmer for about 30 minutes or until the potato and lentils are tender.  

2. While waiting, cut the lemons in half, but don't juice them.  Add the bay leaves, the rest of the garlic and 2 lemon halves, and cook for 10 more minutes. Use tongs to squeeze the juice from the cooked lemon halves, and then remove.  Squeeze the juice from the remaining fresh lemons and stir into the soup.

3. Grab your immersion blender and go to town, or use your blender to get the soup smoothie smooth.  Stir in the cumin, cayenne and salt to taste.  Garnish with parsley and an extra dash of cayenne.

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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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