Lentil Soup

I got really sick this past few days and am still sick. So, I decided to make some kind of vegetable soup. We have a crapton of green lentil beans and so many recipes to choose from: Giada De Laurentiis, Ina Garten (The Barefoot Contessa), and Aida Mollenkamp. I used a little bit from all three to make my own version.

1 pound green lentils

2 tablespoons olive oil

1 medium onion, chopped

3 carrots, peeled and chopped

3 garlic cloves, minced

1 can diced tomatoes

10 cups water

8 beef bouillon cubes/teaspoons

1 teaspoon dried thyme

3 dried bay leaves

3 celery stalks, chopped

2/3 cup dried elbow pasta

Salt and freshly ground black pepper

Baby spinach optional

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain water.

Heat the oil in a heavy large pot over medium heat. Add the onions and carrots and season lightly with kosher salt and pepper. Cook until softened or onions are translucent. Stir in the garlic and cook until fragrant. Pour in a quart (4 cups) of water and 4 beef bouillon cubes. Add in the can of tomatoes and its juices. Add in the lentil beans. Then add the remaining water and beef bouillon cubes, dried thyme and bay leaves and let simmer for 30 minutes. After 20 minutes, add in the celery. 

In a separate pot, boil pasta according to directions and serve with soup when ready. If you like mushy pasta, feel free to cook it in the soup. When ready to serve, top with spinach leaves. 

This lentil soup turned out to be really delicious and very savory with the beef flavor along with all the veggies. I will definitely be making this again when I need a healthy hearty meatless dinner. Although, if you have to have meat, add in sliced sausages. Super yummy still. This lasted for a week for two people. Mm-mmm.