comfort...

soup

 Lentil soup is one my go to comfort foods. I also love the versatility of it. Growing up we used to eat it with wieners added right into it and spoon away. 

 For G, Y, Z and I we tend to just cook up a big pot of it and have it either with some good rustic german bread or as a side to homemade speatzle [german pasta]. However if you ever don't know what to make for the vegetarian friend this is always been a hit. 

It makes for a great meal to cook ahead. Great when ya' need a break one weeknight as it gets better and better in flavor  [ in the fridge of course]. 

Lentils happen to be a good source of protein and fiber. Only 1/4 cup of lentils contain 8g of protein and 9g of fiber. 

Other additions to this hearty soup: potatoes 

Or when soup has thickened alot it's a real yummy side to some good basmati rice. 

You'll need: 

 1lb brown lentils washed and sorted 

 1-2 tbsp olive oil 

 1 medium onion diced 

 2-3 cloves of garlic diced 

 1-2 inch [ 2-3 tbsp] piece fresh ginger peeled & diced or grated 

 3-4 medium sized carrots peeled and diced 

1-2 stalks of celery diced 

1 tsp. coriander powder or cumin 

2-3 cups of water 

1 bay leaf 

6 cups of vegetable stock  

1 tsp. fine sea salt 

Ground pepper for taste 

 For taste at the very end you can add some  fresh lemon juice, balsamic or apple vinegar 

1. Rinse the lentils in a collander and set aside.

2. In a 6-8 quart pot warm the olive oil on medium heat 

3. Add the onion, and garlic, ginger and coriander and saute until transparent

4. Add 2-3 cups of water let simmer, add celery and carrots & let simmer another minute add the stock 

5. Add lentils cover slightly and simmer for 30-40 minutes until soup has thickened. 

At the end add salt and pepper and your "acid" of choice it gives it a little bit of a kick. 

 Guten Appetit !