Lentil Soup

Circle B Kitchen

This makes a lovely, warming, healthy bowl of soup deliciousness.  Use whatever kind of broth you have on hand, but it's a great vehicle for leftover holiday turkey broth. As for the celery, I like to use the heart of the celery and chop the celery leaves too.  They add great flavor to the soup.  The bulghur wheat is optional, but again, it adds a depth of flavor and some thickening to the broth.  If you would like, you can reduce the amount of lentils and increase the barley and/or add chopped zucchini to the soup for even more flavor and nutrition.

1 1/4 cups lentils
½ cup medium bulgur wheat
1/2 c barley
6 cups water
2 T butter
4-6 cups chicken or turkey or vegetable broth
1 onion, chopped
¼ cup chopped fresh parsley
2 t chopped fresh mint (optional)
3  carrots, shredded
3 stalks celery, chopped (I like to use the heart of the celery with the leaves)
3 tsp salt and 1/2 tsp pepper (or to taste)
Grated Parmesan for serving
olive oil

Place the lentils, barley and bulgur wheat in a large saucepan.  Cover with water by about 2 inches or so (about 6 cups, depending on the size of your pan).  Add 2 teaspoons of salt, bring to a boil and cook for about a half hour.

Meanwhile, in a large soup pot, saute the onion, carrots, and celery in the butter and a little olive oil until soft.   Add the cooked lentil mixture and cooking broth, along with the chopped parsley, another teaspoon of salt, a little more pepper if you like, and enough of the chicken broth to cover by about an inch.   Stir well and simmer 1-2 hours, adding more chicken stock if it gets too thick.  Taste for salt and pepper.

To serve, drizzle each bowl of soup with a little olive oil and then sprinkle with grated parmesan.


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