My Aunt Lucia is coming to visit this week, so I made a big pot of Italian style lentil soup for us to eat while she’s here. Lentil soup is easy, filling and versatile – I love curry lentil soup, but this one is actually my favorite. Something about the oregano taste I just love… if you don’t like oregano (like my Mom!) you could try basil instead. This makes a nice big pot of soup so it’s perfect to freeze as well. Can’t wait to see Lulu!
2 1/4 cup dry lentils
1 TBS EVOO (extra virgin olive oil)
1/2 large yellow onion, finely diced
2 garlic cloves, minced
1 tsp oregano
Sprinkle of salt
14-16 oz can diced tomatoes
14-16 oz can tomato sauce
32 oz (1 quart) veggie broth
8 cups water
Optional (but highly recommended) toppers: fresh oregano, garlic, bread, EVOO
First place the lentils in a large bowl & cover with (a lot) of water. Let them sit like this for an hour, adding more water in case it absorbs it all. In a large soup pot, add the EVOO, onions, garlic, dried oregano and sprinkle of salt. Cook for a few minutes until the onion starts to soften.
Next add the cans of tomatoes, broth and water. Bring to a boil and let it bubble for about 5-1o minutes. Drain the lentils and add them to the soup. Simmer the soup over medium heat for 1-2 hours.
Bowie the kitchen helper, working hard warming my feet <3
Before serving, toast your bread, and cut a garlic clove in half and scrape the garlic over the toast. Cut the toast in crouton pieces and sprinkle on the soup. Top the croutons with fresh (or dried) chopped oregano and a drizzle of olive oil. Enjoy!
