I adapted this from the Silver Palate Cookbook by Julee Rosso & Sheila Lukins – fantastic cookbook. You can serve this as a light meal on its own or with a salad. To make it more substantial, add several slices of smoked chicken apple sausage.
Prep time: 10 minutes
Total time: 1 hour
Yield: a bit over 2 quarts (about 9 cups)
Special equipment: immersion blender
1 T olive oil
2 c. finely chopped yellow onions (approx. 1 medium onion)
3 large garlic cloves, peeled and chopped
3 cups chicken stock or vegetable stock to keep it vegetarian*
4 c. water
1 tsp. dried thyme
2 bay leaves
1 tsp. salt, divided
freshly ground pepper to taste
1 3/4 c. brown lentils
*if you don’t have stock, it’s fine to use only water
pickled jalapenos or fresh
Smoked chicken apple sausage (Trader Joe’s)
- Heat oil over medium heat in stock pot until hot. Saute the onions until translucent, about 8 minutes, stirring frequently. Add garlic and stir for half a minute longer.
- Add the chicken stock, water, thyme, bay leaves, half the salt, pepper and lentils.
- Bring to a boil, reduce heat to a simmer and partially cover. Simmer until lentils are very tender, about 40 minutes.
- Discard the bay leaves and puree the soup with an immersion blender for about 10 seconds. Leave the soup a bit chunky and season with remaining salt to taste.
- Ladle into bowls and serve with jalapenos and cilantro sprinkled on top. You may need to add water when reheating to thin it a bit – it gets nice and thick.