Lentil Soup
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The most famous lentil soup of all time is the "mess of pottage" for which the biblical Esau sold his birthright. Lentils were probably one of the first food crops to be domesticated, dating back to the beginning of agriculture in the fertile crescent of the Near East. Moms have been making lentil soup ever since.
INGREDIENTS
2 tablespoons extra-virgin olive oil or canola oil
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, sliced
4 garlic cloves, halved
2 cups dried green or brown lentils, rinsed
6 cups vegetable or chicken broth, or water, plus more as needed
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 (28-ounce) can diced tomatoes with juice
4 cups diced mixed fresh or frozen vegetables*
Salt and freshly ground black pepper
1/4 cup chopped fresh parsleyHeat the oil over medium-high heat in a large soup pot. Sauté the onion, celery, carrots, and garlic in the oil until the onion is limp, about 3 minutes. Add the lentils, broth, and thyme. Bring to a boil, then skim off any foam that rises to the top. Reduce the heat, cover, and simmer until the lentils are mushy, 45 to 60 minutes, depending on the variety and age of the lentils.
Let cool slightly, then purée in a blender. Return to the pot and thin with additional water, if desired. Add the tomatoes and mixed vegetables.
Simmer for about 30 minutes, until the vegetables are tender. Season generously with salt and pepper. Stir in the parsley. Serve hot.
Makes 6 to 8 servings
*NOTE - Use vegetables such as green beans, carrots, corn, zucchini, and turnips.