We really like lentils but I don’t use them a lot so when I was restocking my bean supply a couple of weeks ago, I decided to go heavy on the lentils since that’s about the only bean or bean related item that we had been out of for a while.
Today I made lentil soup. Even though they’re a great substitute for meat as far as protein, I did add ground beef and chopped ham to the pot. I don’t go by a recipe but this one is somewhat close to how I make the soup.
I started by browning the ground beef, adding onions, celery, garlic and bell pepper – all chopped, of course. Then I added herbs and spices – mostly a good bit of Italian herbs (the kind you buy in the spice jar already mixed), along with some chopped rosemary and a few bay leaves. Then I added 2 – 28 oz. cans of crushed tomatoes, about 5 cups of water, 1 pound of brown lentils and 1 pound of carrots, scraped and sliced.
This is where I cannot be trusted when cooking. I opened the fridge to see what else I might be able to use and I saw a bag of brussels sprouts that needed to be used so I cut the stem end off, cut them in half and into the soup they went. I almost put in a pound or so of broccoli but decided I might make broccoli soup later this week.
There are three containers for the freezer and a half gallon jar full that’s in the fridge for leftovers over the next few days.