Tuesday, June 3, 2014

Amy's Lentil Soup Recipe

I'm a big fan of Amy's Lentil Soup.  And have been, for a while now.  I posted about it over 4 years ago, so I'm committed to this one.  I actually don't really like any of her other soups.  Not the lentil Vegetable, or the Minestrone, anyway, which are the ones I've tried.  And when you buy the pack at Costco, it's half Lentil and half Lentil Vegetable or Minestrone.  And when you don't buy the pack at Costco, and buy individual cans, it costs a fortune ($3 or more a can!).  So I went on a recipe hunt and found this recipe, for a copycat soup, that was really good.  I changed it a bit, and I'm lazy with measurements and following steps, so mine went more like this:

Copycat Amy's Lentil Soup
  • some olive oil
  • 2 or 3 medium carrots, minced
  • 3 or 4 stalks of celery, minced
  • 1/2 sweet onion, minced
  • 3 cloves of garlic, minced
  • 1 14 oz. can of diced tomatoes, blended
  • 2 cups of vegetable broth
  • 2 cups of water
  • 1/2 medium sweet potato, minced
  • 2 tsp. pink himalyan salt
  • 3/4 tsp. ground cumin
  • 1 large bay leaf
  • some balsamic vinegar
  • 2 1/2 cups brown lentils
  • some dried thyme
  • some dried oregano

Mince the vegetables, very very small.
I used my cast iron dutch oven, sauteed the carrots, celery, onion, and garlic in olive oil. 
Then I added everything else at the same time.
I let it simmer about 1 1/2 hours to 2 hours until everything was soft and the soup was nice and thick.  I'd plan for more time than you need, and just turn it down to a low heat to keep warm if it finishes quickly.
This made a nice large batch, I froze the extra and it reheated great.  Definitely need to make another batch.  I think I might freeze a bunch in single can portions so when I get a craving I can just warm up a serving.
I haven't tried it yet, but I suspect this recipe would do well in crockpot.

Anyone want the cans of Lentil Vegetable and Minestrone in our cupboard?  


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