When I told my husband I was making lentil soup, he said, “No, not lentil soup! I hate lentil soup.” Then it was done, and I made him taste it. Here is our conversation:
Me: Our son really liked it. He ate two bowls.
Him: I hate lentil soup.
Me: Just try it.
Him: Silence, then tastes a small spoonful.
Me: Well, how is it?
Him: Either I’m really hungry, or this is really good (said grudgingly).
I’ll let you be the judge! Here’s my recipe.
*4 Tbsp. olive oil *5 cloves garlic, diced *15 baby carrots, sliced *3 stalks celery, sliced *5 slices hickory smoked bacon, cooked and diced *8 cups water *2 medium potatoes, diced in large chunks *1 lb. lentils rinsed and drained (check for rocks) * 1 28 oz. can tomatoes, undrained *1 rounded tsp. oregano *1 ½ rounded tsp. basil * 1 tsp ground black pepper *1 ½ tsp salt (Taste before adding salt. Depending on your bacon, you might not need as much.) *1 ½ tsp good balsamic vinegar
Pour olive oil in bottom of heavy dutch oven. Sauté onion, garlic, carrots, celery, and bacon over medium heat until softened. Add water, lentils, potatoes, tomatoes, basil, oregano, and black pepper. Bring to boiling, then lower heat and simmer, covered, about an hour. Taste soup and add salt accordingly. Add balsamic vinegar. Continue to simmer until potatoes are soft, about another 20 minutes.
