Lentil Soup

by Bert Jackson on September 26, 2009

Getting to feel like Fall and I had a craving for some lentil soup. I make a mean lentil soup but as is my way, it is never the same way twice. I like using soups to help clean out some of those veggies in the fridge that are starting to get a bit tired. So for this project…

Started in my fav Le Creuset French Oven (pot):

  • Heated some olive oil and tossed in some whole cumin seed. Let them sizzle a bit.
  • Sautéed 2 onions
  • Added a handful of chopped baby carrots from last week’s farmers market
  • Chopped a few of Julie Winslow’s shiitake mushrooms
  • Added some cooked collard greens my sister-in-law gave me (she gets veggies from a CSA in Boston and sends me overages)
  • Rinsed and added a cup or two (I don’t measure, I wing it!) of green lentils
  • Had half a can of organic coconut milk left over from a recipe the night before
  • Added some water to cover and then some
  • Simmered for a couple of hours
  • At the end added about a teaspoon of sea salt and some picked (but not chopped) flat leaf parsley
  • Impatiently waited for it to stand for a half hour or so and then had a bowl. Yum. And other bowl…

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