This is not a particulary pretty soup… it isn’t even all that pretty to make.  However, I promise that if you’ll just trust me you’ll be very happy you tried.  I jazzed up the photos (in homage to Orangette) by running them through the Poladroid but it occurs to me that it didn’t do all that much good.  Things still look muddy.

My lentil soup is a recipe I am especially proud of– it is the first, and really only, recipe I’ve made up by just looking at a bunch of instructions and figuring out what I wanted it to taste like.  Thus, the instructions below are just kind of vague… you’ve got to go wtih taste.  Jon and I love garlic, so maybe 5-7 cloves is too much for you.  Just keep tasting, that is how I did it the first time.

Bashful’s Lentil Soup (Winter Comfort Food)

Prep-Time: 1 hour (give or take)
Servings: 4-5.

Ingredients:

4 Cups Vegetable stock
3 Cups water
6 Tbs Olive Oil
1 Cup Lentils
1/2 Yellow Onion Chopped
1 Potato
5-7 Cloves Garlic
Juice of 1 Lemon
Cilantro (about 1/2-3/4 a bunch)
Cumin to taste
Salt and Pepper

Instructions:

Cut potato into cubes(ish) and boil in a separate pot until soft.  Remember to salt the water (like when you make pasta).

Chop the onion, heat 1 Tbs Olive Oil in a large soup pot.  Brown the onions until they are clear and the pan has all that yummy caramelized onion in it.  When onion has browned add the 3 Cups water and 4 Cups Veggie stock.  Wait for it to boil.  Add 1 cup of lentils.  These usually have to cook for 30 min give or take.

Put 5 Tbs olive oil, cilantro, and lemon juice in a blender.  When potatos are soft add them and puree/whip.  Just get it thin and not chunky.  Sometimes I add some of the water from the potato boil.

When lentiles get soft(ish) add garlic and cumin to taste.  Mix in potato mixture.  Add salt and pepper to taste.

Boil down to desired thickness and done-ness of lentils.

Serve with some delicious, crusty bread and a good beer.  Welcome to our winter comfort food.