Lentil Soup from The Joy of Cooking

A month or so ago, on my various social media, I posted a bunch of photos and talked about my visit to  Melissa’s Kitchen to meet the newest authors/recipe creators of the updated Joy of Cooking, John Becker and his wife, Megan Scott. John the great-grandson of Irma Rombauer,  the original author of this classic tome.  It’s been updated a few times since it’s 1931 origin—and this last time is no different.  With new chapters that explore everything from time economy to eating healthier, John and Megan also changed out some classics with new additions (who’s REALLY going to eat Creamed Chipped Beef on Toast, anyway?!).

It was a full house that day, as John and Megan regaled us with stories about their family history, recipe challenges and how they chose which ones to take out and/or update.  Quite the feat if you ask me!!

We were treated to a few of these delicious dishes for lunch. They were just a smattering of their over 4,000 recipes included in this trusted kitchen classic. You read right. 4,000 recipes.  I’m still reading the book and have marked off over 100 recipes I want to try, so far, but I didn’t want to wait until I finished it to share one with you.  That could be a while!

These went perfectly with…..

I made this one for a holiday party I went to about a week after the event.  It was really popular and everyone asked me where I got the recipe.  Maybe I helped sell a few more books! ( Like they need the help.)

They used Melissa’s Kale Sprouts for this, which are hearty and delicious!!

Soup. Again, one of my favorite things!

I think I’m going to try this one, next.  I love mushrooms and Melissa’s has a fantastic polenta with hatch chilies.  I like a little heat!

This fell apart, just like a good pot roast should.

This cake was a lot better than I thought it was going to be, to be honest.  The brightness of Melissa’s seedless lemons add a wonderful pop of flavor.

I’m not usually a panna cotta fan, but the honey and fruit sauce added so much to it. I ate the whole thing.

The recipe I want to share with you is their lentil soup.  Soup is my favorite thing to have when it’s cold out and this has a lot of ingredients that make it filling and satisfying.  It’s healthy, too!  I did change one thing.  They called for water for the liquid and I used vegetable broth. I just like to do that with soup recipes, as it gives a bit more depth of flavor.  I’ll leave it to you to choose how you’d like to make it. @JoyofCooking @melissasproduce #InMelissasKitchen

As you can see, there aren’t a lot of ingredients, so it’s easy to prepare.  You can probably make this in a slow cooker, as well.

Lentil Soup from The Joy of Cooking

January 5, 2020

by ronalewis

Category Recipes Soups

Persons

5

Ingredients

• 1 tblsp Olive oil
• 1 large carrot, diced
• 1 celery rib, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• Opt: 4 oz pancetta or Canadian bacon, diced. (I used turkey bacon)
• 1 C dried green or brown lentils, rinsed and picked over
• 1 14.5 oz can diced tomatoes
• 1 tsp dried thyme
• 6 cups water (or vegetable stock)
• 1/2 tsp salt
• Opt: 1 bunch kale, deribbed and thinly sliced
• 1 1/2 tsps lemon juice, sherry vinegar or balsamic vinegar (I used lemon juice)
• 1/2 tsp black pepper

Instructions

1. Heat oil in a large soup pot over medium-low heat
2. Add carrot, celery, onion, garlic and bacon and cook, stirring until the vegetables are tender but not browned, 5-10 minutes.
3. Stir in lentils, tomatoes, thyme.
4. Add water or broth and salt.
5. Bring to a boil, then reduce heat and simmer, covered, until the lentils are tender, 30-40 minutes. If desired, add kale for the last 5 minutes.
6. Stir in lemon juice or desired vinegar, pepper and salt to taste.

Tags

Eating Healthy,

Food,

Healthy Cooking,

Healthy Soup,

Joy of Cooking,

Soup

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