that certain something

My red lentil soup was one of the first things I thought to bring along with me for our son who is a junior at Virginia Tech.   It’s about a four hour car ride from home.  He has the flu and was feeling poorly … I am grateful that I could make the drive and spend time with him.

I thought I would share this recipe with you while I am away playing nurse

I have been making this soup since the 80’s and it is always a hit

Magpie’s Nest RED LENTIL SOUP *2009*

1/8 cup oil

1/2 cup chopped onions

1/2 cup green (or red or yellow) pepper chopped

1 cup diced carrots

1/2 cup chopped celery

1 Tablespoon flour

one 14.5 oz can diced tomato or fresh chopped tomato  if you prefer

4 cups boiling water

one cup lentils, rinsed (see below)**

crushed garlic to taste, one large vegetable bouillion cube (more salt later if you think you need it)

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Seasonings: chopped parsley (fresh or dried), bay leaf (Lennie that’s your fresh one from your garden in the pot), marjoram (possibly my favorite spice, the fragrance is gorgeous), thyme (is a close second), ground pepper to taste and 1/8 teaspoon ground allspice (it adds that certain something!)

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In a 4 quart soup pot saute all of the chopped veggies in the heated oil until they glisten and cook a bit … sprinkle flour into the mix and stir adding the can of diced tomatoes with liquid along with 4 cups boiling (or very hot) water

**rinse your lentils in a mesh colander and stir immediately into the liquid … if left in the colander they turn into a brick … ask me how I know **

stirring on and off and simmering on low heat for close to an hour (or until everything is tender)  … I do use a lid …

back in the early 80’s I made soups for a health food cafe and delicious healthy sandwiches too …. our son, Alex, was a baby and I carried him on my back and delivered sandwiches  in our 1970 Beetle Bug to six different health food stores and cafes …. those were the days

back to the recipe …. I like adding the spices toward the end … play with the amounts … I put some in the palm of my hand and crush it a bit … season … stir … taste … Enjoy * Enjoy!!!

the recipe doubles well (which is what I did for the photo of the 8 quart soup pot above) and the soup reheats beautifully too!

here is a little something I’ve learned along the way … it goes for photographs AND recipes … be sure to add a date …years and years later it’s fun to know the year and origin of a recipe or when a photo was taken  … I don’t know about you, but I think I’ll remember and then before I know it years have passed and I’m left scratching my head wondering when I got the recipe … I am often amazed when I see how long I’ve been using a tried and true recipe

one of our favorite sayings was taken from a tea towel many years ago … we think it’s Amish … it certainly fits many occasions:

“Too soon old …. too late schmart”

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I am happy to say our son is feeling much better already