Growing up we always had lentil soup on hand for easy meals.
I distinctly recall watching my Mom make it on Sundays to have for the week.
Back then I remember grumbling about it (what kid is not going to try to argue for pizza over lentil soup?) but now I absolutely love it.
I asked my mom for the recipe a few years back and now, just like she used to do, I cook up a big batch on Sunday to have for the week!
Pair it with a couple of whole grain crackers, a slice of toasted whole grain bread and a piece of fruit or a side salad and you have a well-rounded meal that offers the goodness of homemade with minimal effort!
- 1 lb of lentils
- 2 1/2 quart water
- 1 8 oz. can of tomato sauce
- 2 stalks of celery diced
- 1 large carrot, diced
- 1 large bay leaf
- 1/2 teaspoon oregano
- 2 tablespoons chopped parsley
- 1 large onion
- 1/2 teaspoon Tabasco sauce or 1/8 tsp. black pepper
- 3 cloves garlic
- 1/2 tsp. salt
- 1 tablespoon vinegar (red wine or tarragon)
- Wash lentils, rinse and drain.
- In a saucepan saute celery, carrots, parsley, onion and garlic in oil over low heat for about 15 minutes.
- Add tomato sauce and bay leaf.
- Boil water and add lentils, vegetables, seasoning, oregano, bay leaf, vinegar, Tabasco sauce salt and pepper.
- Simmer for 1 hour then serve (also freezes well!)