I love making soup. It’s a great way to use up odds and ends in the refrigerator or pantry, and warm you up on cool evenings. And since I rarely follow a recipe, each one is always different.
This batch of lentil soup was ready in less than an hour and has fed me for a week:
Here’s how I did it:
3 TBS olive oil
1 small onion, diced
3 cloves of garlic, minced
2 stalks of celery, sliced
3 carrots, sliced
5 Swiss chard leaves, chopped
2 cups green lentils, rinsed
8 cups of water
Heat olive oil in a large saucepan over medium flame. Add the onion and cook until soft. Add the garlic and remaining vegetables, cook for a few minutes to brighten their color. Add water and lentils along with 1-2 bay leaves and some branches of fresh thyme, cover and cook for 45 minutes or until lentils are tender. Remove bay leaves and thyme stems, salt and pepper to taste.
This makes a large batch of soup that freezes well and reheats beautifully.
