Hearty Lentil Vegetable Soup Recipe
from Jane Rosen’s Kitchen
This hearty lentil vegetable soup recipe is one of my favorite dishes that I can always rely on. Everyone seems to love the taste. I use lots of vegetables that blend so deliciously with the lentils and the outcome is truly a hearty nourishing soup that is very satisfying indeed.
- 1/4 cup olive oil
- 2 large sweet onions
- 2 carrots
- 1 teasp Marjoram
- 1 teasp Thyme
- 4-5 cups broth, (veggie or chicken)
- 1 can diced tomatoes (she uses the fire-roasted kind)
- 1/4 cup fresh parsley (or spinach or other greens)
- 1 cup lentils (wash first)
- salt to taste.
Hearty Lentil Vegetable Soup Recipe Method:
- Heat oil in soup pot.
- Chop onion and carrots for 3-5 minutes.
- Add herbs and cook for 1 more minute.
- Add broth, lentils, parsley, tomatoes and salt.
- Bring to a boil. Reduce heat and cook covered for 45 minutes (or until lentils are tender).
- Remove from heat.
- If you wish, add a splash of sherry or apple cider vinegar or balsamic vinegar.
- Best if you let it stand for about 20 minutes.
I have the pleasure of introducing you to my colleague, Jane Rosen, master cook and enthusiastic health care advocate and educator. Jane and I met many, many years ago and our friendship has continued to blossom ten fold over time.
Jane Rosen using ‘mise en place’ preparation method
Jane’s cooking is something to know about. She has a knack of making the simplest, easiest recipe taste heavenly. She knows exactly which herbs to choose, she knows just the right amount of spice to use. She has traveled widely and has accumulated a wealth of different cultural tastes as well as down home favorites.
Jane knows how to make a truly fantastic meal within minutes. She can turn what seems to be a very mundane combination of ingredients into a simple, culinary delight.
Jane follows her instincts. She follows the ‘mise en place’ prepration method.
Ever heard of ‘mise en place?’ I hadn’t, until I met Jane. ‘Mise en place’ is a French term that roughly translates as ‘put in place’. It’s used to describe the practice of chefs preparing food up to a point where it is ready to be used in cooking.
It may be simply washing or picking herbs or chopping up all the vegetables needed. More complicated recipes may call for caramelizing onions, cooking dried beans or even slow cooking protein. The main benefit is that it makes it much quicker and easier to get food on the table once you start cooking.
Welcome Jane! We’re thrilled to have you as part of the Good Gut Solution team.