Luscious Lentil Soup

I haven't posted a recipe in a while, but this seems to be the perfect time to do so. I will be taking a bit of time off from the blog to focus on other important deadlines and activities (including Cora's first birthday at the end of February). All the more time, then, for you to give this recipe a try! This humble offering couldn't be simpler, but after the extravagance of the holidays, a tasty soup is most definitely in order. Packed as they are with protein, iron, and fiber, lentils deserve to get a little more attention! For a perfect winter meal, serve alongside some cooked greens and a wedge of crusty bread.



Luscious Lentil Soup
Serves 6-8

Ingredients
2 TB olive oil
2 medium onions, diced
2 medium carrots, peeled and sliced
3 cups mushrooms, sliced (optional)
1/4 cup port or red wine (or water)
2 cups French lentils
2 bay leaves and 1 tsp whole black peppercorns, tied in a cheesecloth sachet
1 tsp each thyme, rosemary, and sage
1 bouillon cube or 2 cups vegetable broth
Water
Salt to taste
1 tsp cider vinegar or 1 TB fresh lemon juice

Preparation
Heat olive oil over medium heat in a large stock pot. Add onions and saute until translucent. Add carrots and mushrooms and saute a few minutes more.

Deglaze the pan with wine or water and heat a few minutes until the alcohol begins to cook off. Add lentils and cook a few minutes more before adding water and/or vegetable broth to cover by about 2 inches. Add sachet and herbs.

Bring to a boil, then add bouillon cube (if using) and lower heat. Let simmer for 45 min-1 hour, until lentils are cooked, adding more water if needed. Remove sachet and add salt to taste, then stir in vinegar or lemon juice. Let sit 5 minutes before serving.