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Sassy Lentil Soup

December 6, 2012

by Emily
sassy lentils

Soups don’t have to be blah and boring. In fact, this one is quite sassy and delicious! The grocery store only had red lentils available when I was shopping for this recipe (although any color will work), so this soup took on a red and festive look to me. You can also make it relatively quickly (for a soup), so whether it is chilly outside and you need something to warm up to or you are under the weather yourself, this is the perfect fix. What’s even better? Plan to make Liz’s ultimate grilled cheese for the perfect dinner pairing.

Sassy Lentil Soup

1 tablespoon olive oil
1 tablespoon butter
1-2 teaspoons fresh basil, diced
3 carrots peeled and sliced
2 parsnips peeled and sliced
1 cup dried lentils, rinsed and checked for stones (any color will work)
3 medium potatoes, peeled and diced into 1/2″ cubes
6 cups vegetable broth
1 tablespoon basil, chopped
14 ounces diced tomatoes
salt and pepper, to taste
cheese, for garnish (eg Emmanthaler or goat cheese are great)

Heat oil and butter in large pan. Add basil and stir for one minute. Add carrots and parsnips and sauté for five minutes. Add one cup dried lentils. Sauté for one or two more minutes. Add about 8 ounces of the tomatoes, which is just enough to cover the lentils and vegetables. Reduce heat to simmer, cover pot, and simmer for 15-20 minutes. Add remaining tomatoes and 1 quart vegetable broth. Finally, add potatoes and a little salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add salt and pepper to taste. Add cheese and serve with crusty bread or Liz’s ultimate grilled cheese.

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