We’ll soon be entering the first full week of 2019, and I’ve been working one of my goals for this year, and that’s to do more healthy home cooking. My first attempt was this Lentil Soup, and I was happy how it turned out. Like all soups and stews, this one tastes better the next day. I used smoked paprika, but feel free to use regular if that what’s you have on hand.
New Year Lentil Soup
Serves 8
2 tb. olive oil
1 12 oz. bag Wegman’s frozen Mirepoix (diced carrots, onions, and celery) or 3 fresh carrots, diced, two medium onions diced, 2 stalks celery diced
1 tsp. minced garlic
1 28 oz. can crushed tomatoes
1 1/2 cup dry lentils (I used French Green)
1/2 tsp. salt
1/2 tsp. ground pepper
3/4 cup red wine
2 bay leaves
1 32 oz. vegetable broth (low sodium)
1 sprig fresh parsley, chopped
1/2 tsp. paprika
1/2 cup grated Parmesan cheese
In soup pot, bring eight cups of water to boil. Add lentils and bay leaves. Cover pot and gently boil for 30 minutes or until lentils are tender. Discard cooking liquid, saving lentils and bay leaves.
In second pot, add olive oil and heat. Add vegetables and garlic; sauté until translucent about ten minutes. Add wine. Simmer two minutes.
Add in: vegetable broth, cooked lentils, bay leaves, tomatoes, salt, pepper and paprika. Bring to boil, then reduce heat, cover pot and simmer for one hour.
Before serving, add parmesan cheese and parsley. Enjoy!
