You make soup! And really tasty soup at that! The great thing about this soup is that you can pretty much add anything you like to it–ham, bacon, chicken, or keep it meat-free–and you just can’t go wrong.
Me? I had a couple of pigs’ feet in the freezer (seriously) and I plunked those suckers down into the soup as it cooked, removing and discarding the feet at the end. I chose not to pick the meat out of them…they had imparted a delicious porky flavor into the soup by then anyway.
I always use homemade chicken stock instead of water for extra flavor.
Lentil soup, with a pig’s foot waving hello.
Ingredients:
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
8 cups chicken stock
2 cups dry lentils
1 can crushed tomatoes (28 oz)
2 tbsp vinegar
1 cup spinach, rinsed
salt and pepper
Put olive oil, carrots, onions and celery in a large soup pot and place over medium heat. Add a little salt and pepper. Once the onion has softened, add the garlic, bay leaf, oregano and basil. Cook for a couple of minutes and add the chicken stock, lentils and tomatoes. Bring this to a boil, then reduce the heat. Let it simmer for an hour.
Before serving, add in the spinach and cook it until it wilts. Then stir in the vinegar and season with salt and pepper to taste.
Live the Live ™ 