Jaffe Girls' Favorite Heirloom Lentil

Prep Time: 45 mins | Servings: 6

PERFECT FOR: Fall School Night Meal 

SOUP STORY

My daughters love this soup! Which makes me happy because it is incredibly nutritious and  easy to make. This soup can be made vegetarian using vegetable stock if you prefer, but I love the richness a chicken stock brings to soup so I barely stray from it. When I don't have time to make stock (which is often), I use the Pacific Organic low sodium chicken broth. This recipe is generated from years of making lentil soups and is never quite the same when I make it. Sometimes I will add a little tomato paste to the base when I add the lentils to the pot, which adds extra richness. Riced cauliflower brings a different flavor but also works really nicely with lentils. Have fun playing with your lentil soup!  

INGREDIENTS

• 16 ounces of heirloom lentils

• 2 cups Spanish yellow onions

• 1 tablespoon minced garlic (2 cloves)

• 4 cups chopped heirloom carrots (yellow, red and orange)

• 3 cups medium-diced celery (8 stalks)

• 4 ears of corn, off the cob

• 1/4 cup good olive oil, plus additional for drizzling on top

• Kosher (always) salt

• Freshly ground black pepper

• 1 tablespoon minced fresh thyme, parsley or tarragon (or all three!)

• 3-4 quarts chicken stock

• Freshly grated Parmesan cheese

DIRECTIONS

• Cover the lentils in a bowl with boiling water until soft, 20-30 minutes and then drain
• In a large stockpot on medium heat, saute the onions and garlic with olive oil
• Add the carrots, celery, and corn until the vegetables are translucent but still firm, 8 minutes
• Add the lentils and a little olive oil, generous salt and pepper and allow the flavors to blend
• Add herbs-fresh thyme, parsley or tarragon
• Add the chicken stock and bring to a boil
• Reduce the heat and simmer uncovered until the lentils are cooked through
• Check the seasonings. I usually add salt here...
• Serve with crusty French bread, drizzled with olive oil and sprinkled with grated Parmesan