Knoxville weather is changing as the leaves on our oak, maple, and dogwood trees are falling into a beautiful mosaic outside my kitchen window. Mornings are colder, and the comforter feels more snuggly at the end of the day. Time for soups! One of our favorite and most satisfying soups is lentil soup. Easy to make and even tastier the next day! Lentils are high in protein, fiber, iron AND you don’t have to soak them the night before!
For my large family, I use 1 pound of dried lentils. Rinse and run your fingers through the lentils for small stones or chaff. In a large 6 qt. pot, sautee one large chopped onion and about 1-2 TBL minced garlic in Greek olive oil. Add the rinsed lentils, one large can of diced or crushed tomatoes, and about 4-6 cups water. Bring to a boil and simmer for about 45 minutes. At the end, add more olive oil, salt, pepper, and sprinkle of oregano to taste.
Variations: My husband likes to dress his lentil soup with olive oil and red wine vinegar at the table.
- You can use the brown or red lentils, all good.
- If you want a meaty lentil soup, sautee some sliced kielbasa sausage (or chopped ham, leftover chicken….) when you sautee the garlic and onions.