In the Evacuation Zone

We are in the middle of a crisis, and my first instinct is to cook for everyone. We are going on day six of mandatory evacuation from the Northern California wildfires. My partner and I and our little dog are staying with friends and waiting to get back to our home. The truth is, we are lucky to have a home to return to. Hundreds of homes and businesses are gone and many people are still unable to return. It is a sad time here in wine country and things will never be the same. In the meantime, I find myself wanting to nurish and heal with food.

Tonight, feeling disoriented and heartbroken, I made a big pot of lentil soup. I wanted to share this recipe with you because it is easy, inexpensive and hearty. It goes well with a loaf of Italian bread. Enjoy.

Lentil Soup - Italian Style

  • Servings: 4-6
  • Print

A hearty vegetarian soup.

Ingredients

  • 3 Tablespoons olive oil
  • 1 large yellow onion – diced
  • 1 large carrot – sliced
  • 1 pound green lentils – rinsed well
  • 1 12-oz can whole peeled tomatoes or 4 whole tomatoes, peeled and diced (concasse)
  • 5 cups water or soup stock
  • salt to taste

Directions

  1. Pour olive oil in soup pot and heat to medium.
  2. Add onion and saute in olive oil until soft, stirring occassionally.
  3. Add carrot and cook for 2-3 more minutes.
  4. Add tomatoes and lentils, making sure the lentils are thoroughly coated with the tomatoes.
  5. Add water or soup stock and give everything a good stir.
  6. Bring to a boil, cover, turn down the heat to a gentle simmer and cook for about 45 minutes or until the lentils are soft.
  7. Salt to taste.


 

2 thoughts

Leave a Reply to anitaliandish Cancel reply