Wednesday, March 11, 2009

Lentil Soup

olive oil
1 onion, diced
4 celery stalks,thinly sliced
4 carrots, sliced
3 cloves garlic, minced
1/2 red pepper, diced

1 lb. brown lentils (1 bag)
8+ c. stock and/or water
2 T. adobo sauce
1 t. thyme
salt + pepper to taste

1 c. barley
1 bunch kale, sliced
1 can diced tomatoes

1. Saute onions in a bit of olive oil until transparent. (Add chunked meat, if desired, and brown all sides before proceeding). Add celery, carrots, pepper, and garlic and stir. Cook until lightly browned. 

2. Meanwhile rinse lentils and confirm there are no stones/debris. Add lentils to pot and add stock/water. Begin to spice with adobo sauce, thyme, salt, + pepper. Boil with lid on (tilted, not fully closed) for 10 minutes. Add barley to pot. Recover. Boil for another 10 minutes. Add kale and tomatoes. Cook for another 10 minutes. Continue to taste and flavor with spices. You may need to add more stock/water throughout cooking process.

3. Serve with bread, crackers, tortillas, or pitas. Can also sprinkle with parmesan cheese. ENJOY!

Notes: When reheating, add more water because lentils and barley will continue to absorb any remaining liquid. If you are using other ingredients, adjust timing (i.e. pasta cooks quicker than barley and red lentils are quicker than brown). I used homemade pork stock (2 cups and 6+ cups water) - remember to save your bones and veggie bits in the freezer!

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