21 Stars Food Review

21 Stars Food Review

Lentil soup. Not always so tasty, is it? Lemon doesn't always work, pork fat is tasty but sometimes gross, and spices don't always elevate the earthy lentil into something you're glad to be eating. What to do, what to do.

What I did was start making an Italian bean soup, only to discover I had no canned beans in my cupboard--a terrifying event, me and no beans. But lentils I had. And with the Italian soup recipe as a basis, and the necessary two hours of simmering underway, the soup was delectable.

BEST EVER LENTIL SOUP

olive oil
1 chopped onion

Saute onion until translucent.

Add:

2 carrots, chopped
1 stalk celery, chopped with leaves
1 T. garlic, chopped
1 t. dry basil (or 3 T. fresh)
1/2 c. (1/4 lb.) chopped pancetta, proscuitto, ham, or turkey ham .. maybe sausage?

Pour in 7 c. boiling liquid, with chicken or vegetable stock in the majority (6 c. stock and 1 c. water was nice).

And add:
1-3/4 c. lentils (2 c. would probably be fine, as well)
2 c. stewed tomatoes (1 can)

Bring to a boil and get seasoning.

I was sick when I made this, and so were my guests, so I made it a decongestant-tastes-like-something soup. But I'm sure it's good if you're well. My husband thought so.

To season:
lots of red pepper, cayenne or flakes
lots of salt
lots of black pepper
at least 1 t. dried sage
2-3 dashes balsamic vinegar

Simmer at least 1-1/2 hours, maybe 2 hours. And get better.