Lentil Soup-the easy way

When it is snowing outside, what better thing to do than make a simple soup.  I love to look in the refrigerator and see what ingredients are there, then create something delicious.   If I have some homemade broth on hand, then half of the work is already done except for some chopping.  For this one, I started with Trader Joe’s ready-to-eat lentils which had been prepared with cloves, laurel, thyme, garlic, salt and pepper.  As seasoning had already been used, I adjusted what I added accordingly, meaning I used less.

Ingredients:

2 Tablespoons Extra-virgin olive oil

1 medium size onion, chopped

2 garlic cloves, finely chopped

½ cup celery, chopped

½ cup fennel, chopped

½ cup carrots, peeled and diced into 1/4 -inch pieces

½ cup Italian parsley, chopped

1 Tablespoon tomato paste

1 pound box, steamed lentils (or 1 can, 15 oz, cooked lentils)

2 cups broth  (vegetable, chicken or beef)

½ cup wine (red, white or rosé)

1 bay leaf

¼ teaspoon cumin

¼ teaspoon coriander

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

½ lemon, juiced and zested

Cooking instructions:

1.        Add olive oil to a heavy sauce pan or Dutch oven.

2.       Add onions, garlic, celery, fennel and carrots and sauté over a  low flame for 10 minutes to allow vegetables to caramelize.

3.       Mix in thoroughly parsley and tomato paste.

4.       Stir in lentils, broth, and wine.

5.       Add bay leaf and seasoning.  Stir.

6.       Simmer for 30 minutes.

7.       Allow to rest another 10 minutes before serving. Reheat for 5 minutes.

8.       Stir in lemon juice and lemon zest to brighten up the taste.

9.       Serve in heated bowls.

Serves: 4

Wine recommendations:  A medium-bodied red such as Sangiovese, Côte du Rhône, Merlot or Gamay.