Monday, May 21, 2007

And now that it's hot outside, time for some soup.

I made lentil soup last night.
This recipe is nothing like the recipe that I used. This recipe sounds fantastic. Mine has no ham...which makes it a little meh, but mine is healthier.

1 carrot, halved lengthwise and sliced thin crosswise
1 small onion, sliced thin
1 garlic clove, minced
1 small bay leaf
1 tablespoon olive oil
2 1/2 cups chicken broth
1/2 cup lentils, picked over and rinsed
1/3 cup chopped smoked ham
1/2 cup finely chopped drained bottled roasted red peppers
3 tablespoons minced fresh parsley leaves
1 teaspoon balsamic vinegar, or to taste


In a heavy saucepan cook the carrot, the onion, the garlic, and the bay leaf in the oil over moderate heat, stirring occasionally, until the vegetables are softened. Stir in the broth and the lentils and simmer the mixture, covered partially, stirring occasionally, for 25 minutes. Stir in the ham, the roasted peppers, 2 tablespoons of the parsley, the vinegar, and salt and pepper to taste and cook the soup for 1 minute. Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.

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