Soup, there it is

I made this Lentil soup for dinner

last night. Picture and recipe here.

It was super good.

I love making soups, but

have never made Lentil soup before...

I have always been a bit intimidated by

the lentil, but for no good reason.

Will definitely make this one again.

~

Lentil Soup

1 large brown onion, quartered

2 large carrots, peeled and

roughly chopped

1 1/2 tsp. dried oregano leaves

4 cloves garlic, minced

1 1/2 T. olive oil

3 bay leaves

1 1/2 cups dried green lentils

2 (14 oz.) cans diced tomatoes

(I used fire roasted)

3 tsp. sugar

4 cups vegetable stock

(I used chicken stock, because

 that is what I had)

3 cups water

2 T. red wine vinegar

Sea Salt & cracked black pepper

Large handful parsley leaves,

chopped roughly

2/3 cup Greek yogurt

1 cucumber, halved lenghways, seeded

and grated

1 tsp. finely grated lemon rind

~

Directions:

Process onion, carrot, celery, oregano leaves and

3 cloves of garlic in food processor to form a

chunky paste.

Heat oil in saucepan over med-high heat.

Cook vegetable mixture and bay leaves,

stirring occasionally, for 15 min.

Add lentils and stir to coat.

Add tomato, sugar, stock and water.

Bring to a simmer. Reduce heat to med.,

and cook, stirring occasionally for about

45 min., until lentils are firm, but tender.

Cook longer for softer lentils.

Stir in vinegar and season with salt and pepper.

Cook for another 5 mins.

Stir through most of the chopped parsley.

Combine yogurt, cucumber, lemon zest, and

remaining garlic. Season with salt and pepper

to taste.

Ladle soup into bowls. Dollop a generous

spoonful of cucumber, yogurt mixture

on top of soup and sprinkle with a

bit of fresh parsley.

~

Yummaroonie!