Lentil Soup

Instead of our regular Tuesday Tip posting today, I am happy to say that I am participating in a link-up with some other blogs! 

January's challenge?  Make a soup in the crock-pot.  Definitely not a challenge!  I've been wanting to make our family's Lentil Soup recipe for a while now, and this was the push that I needed.

{Lentil Soup}

{Saute onions and garlic until they brown on the edges (aka caramelize)}

{Place ingredients in a crock-pot}

{This can be made vegetarian, but the hubby is stubborn and wants meat in everything!}

{Side view of the lentil soup}

One year ago: Quinoa Black Bean Bowl

Lentil Soup

Serves 8

1 1/2 cups lentils, washed
5 cups chicken broth
1 tablespoon dried parsley
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 large potato, chopped
1 bay leaf
24 oz ham cubes and/or bones (I use both)
1 large onion, diced
4 cloves garlic, minced
2 tablespoons butter
1/3 cup dry white wine

1. Place lentils, broth, parsley, carrots, celery, potato, bay leaf, and ham into a crock-pot.
2. In a small saucepan, heat butter until hot.
3. Add onions and garlic; saute until onions and garlic begin to brown on the edges.
4. Add wine to de-glaze the pan; simmer for about 2 minutes or until reduced in half.
5. Add onion mixture to crock-pot.
6. Cook on low for 6-8 hours or until lentils and potatoes are done.
7. Season to taste with salt and pepper.
8. Serve.

This recipe can be made vegetarian by substituting the chicken broth for vegetable broth and leaving out the ham.  This is a hearty-sick-to-your-bones soup, and this recipes makes a TON.  In fact, I have frozen most of it for those rainy days when I don't feel like cooking.  Serve by itself or with a grilled cheese sandwich!

Tuesday Tip will be back next week!  Tomorrow's recipe will be a delicious recipe for Shredded Buffalo Chicken Sandwiches (seriously ate this for three days! so delicious!).

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