Now that fall has arrived full force here in the midwest my body is in soup-desire overdrive. There hasn't been a day in the last week that I haven't had an aching for some kind of soup. A couple days ago I wanted a light lentil soup and came up with this not-so-imaginitive recipe, but hey its exactly what I was looking for. Served with some drop biscuits, butter, and honey my rather boring soup became infinitely more swoon-worthy.
I would highly suggest serving this soup with a more calorie dense add-on as it is, albeit healthy, extremely low in the calorie department. So get everything simmering, make yummy Panera-like sandwiches, and in 30 minutes time you will have a body-warming meal on the table.
|Served with aforementioned biscuits|
Basic Lentil Soup
4 cups broth of choice
1 cup water
1 cup dry green lentils, picked over and rinsed
1 small onion, chopped
4 cloves garlic, minced
2 carrot, chopped
1/8-1/4 cup salsa (or a can of diced tomatoes)
4 teaspoons of your favorite herbs (I used basil, oregano, and thyme)
2 bay leaves
salt & pepper
Bring broth and water to a boil in a large stock pot over medium heat.
While liquid is heating chop carrots & onion and mince garlic cloves. Once broth is boiling stir all remaining ingredients into pot.
Bring everything back to a boil, cover, and reduce heat to simmer.
Allow to simmer for at least 30 minutes, or until carrots are soft.
Serve with a side salad and bread.