I was in a cooking mood today and the feeling of fall in the air brought soup to my mind. Lentil soup has always been one of my favorite. Memories of childhood Saturday lunch or supper!
Here's my version of mom's lentil soup:
1 1/2 cups lentils (I use Trader Joe's black lentils when I find them, pink works nice too!)
1 Hillshire turkey kielbasi
1 medium parsnip, peeled and sliced
3 large carrots, peeled and sliced
1 leek or medium yellow onion (your choice!) chopped
5 1/2 cups water
2 bay leaves
1/2 tsp. sea salt
black pepper to taste
1 small can of corn kernels (NOT creamed)
3 medium cooked potatoes
Rinse lentils and sort out any small stones or debris that might be in batch. Lentils do NOT need to soak for any length of time. Set aside. Cut kielbasi into small chunks. In large pot heat a small amount of olive oil. Place kielbasi in pot and brown lightly. Add onions or leak and cook until browned, stirring often. Add parsnip and carrots to pot. Stir, continuing to brown mixture for 2-3 minutes. Add water to pot. Add bay leaf, salt and pepper. Bring to boil, reduce to simmer and cook for 1 hr. Next, add can of corn that has been drained. Cube cooked potatoes and add to pot.
Simmer 15 minutes to heat corn and potatoes.
Optional: 1/8 cup lemon juice, 3 T. sugar - my mom made her lentil soup sweet/sour. She added lemon and sugar at the end, when cooking was completely done. Then she put more lemon and sugar on the table when she served it so we could created our own taste.
Hope you enjoy this delicious soup.
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