Lentil Carrot And Onion Soup

Onion, carrot, celery, and garlic are sautéed in olive oil to soften. Vegetable mix stirred into chicken broth, along with dry lentils and fresh thyme. Brought to a boil then simmered over low heat for an hour to cook lentils. Balsamic vinegar added just before serving. Soup is garnished with chopped fresh parsley.

Ingredients -

1 teaspoon Olive Oil
2/3 medium Onion, finely diced
2/3 medium Carrot, finely diced
1/3 stalk Celery, finely diced
1 teaspoon Garlic, minced
1 quart Chicken Stock
1/3 pound Dry Lentils
1/3 teaspoon Fresh Thyme, minced
4 teaspoons Balsamic Vinegar
1 tablespoon Fresh Parsley Leaves, chopped

Preparation:

1. Add olive oil to stockpot. Heat over medium heat.

2. Add onion, carrot and celery. Saute until vegetables are tender.

3. Add minced garlic. Cook additional minute.

4. Stir in chicken broth, dry lentils, and fresh thyme.

5. Bring to a boil over medium high heat.

6. Reduce heat to low.

7. Simmer 1 hour.

8. Stir in balsamic vinegar.

9. Serve hot. Garnish with fresh parsley leaves.

Lentil Soup Tip

Storing Lentils

When properly stored in a cool, dry location, packaged dry lentils, and canned lentils will stay fresh for months if not years.

Lentil Soup Tip

Purchasing Lentils

Purchase lentils from a store with good inventory turnover to ensure fresh lentils and buy whole lentils instead of cracked lentils if given the option.

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