Lentil Soup

Lentil Soup

I decided to start this blog with lentil soup because it’s one of the first small decisions I made towards a healthier life. Before I started cooking healthier versions of recipes, this made its way into my weekly rotation because it was just convenient to always have a frozen tupperware of this handy, especially in a NYC winter.

Though I still always have it in my freezer, I now make it vegan, without pancetta or bacon, and put in ziplocks and freeze flat to save freezer space. I serve it with red pepper flakes or a bit of curry powder if I want something different.

  • 4 oz Pancetta/ Bacon (optional)
  • 1 cup Carrots – diced
  • 1 cup Celery- diced
  • 1 cup Yellow Onions- diced
  • 3 Garlic cloves minced
  • 2 Tbsp Olive oil
  • 1 Tsp Salt
  • 16 oz bag lentils
  • 32 oz Vegetable Stock (Carton) – or 4 cups of water
  • Fresh Rosemary/ Thyme (2 tsp dry )
  • 5 Cups Water
  1. In a large pot, cook the Pancetta or bacon on low heat.- there is no need to add oil to cook bacon or pancetta
  2. remove pancetta from the pot but leave the fat.
  3. Add 2 Tbsp of olive oil to pot (Medium to Low Heat)
  4. Add celery, carrot, and onions to pot and stir until coated with the Olive oil
  5. When the onions are translucent, (about 7 min) add the  garlic and stir for about 2 minutes
  6. Add lentils and stir for about 1 minute
  7. Add 1 tbsp salt
  8. Add vegetable stock and 4 cups of water and bring to a boil
  9. Reduce heat to low heat, add rosemary and thyme to taste.
  10. Cover and let simmer for 35 to 40  minutes
  11. Stir occasionally. If necessary, add the remaining cup of water
Frozen Lentil Soup

I freeze my soups and sauces flat in ziplocks for simpler storage.

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