Wednesday, December 2, 2009

lentil soup


1 1/2 cups of lentils
3 onions, thinly sliced
2 tbsp. butter
2 tbsp. olive oil
2 (32 oz) containers of beef broth
1 (32 oz) container of chicken broth
1/2 tsp. dried thyme
salt and pepper
3/4 cup uncooked orzo


1. Soak lentils in water for 2-3 hours in a medium bow; rinse and drain then set aside.
2. Melt butter and heat oil on medium heat in large Dutch oven.
3. Saute onions until golden brown.
4. Add thyme, salt, and pepper; stir together.
5. Add strained lentils; stir together.
6. Add broths.
7. Simmer for 1 hour.
8. In the last 10 minutes add orzo; cook until tender.

1 comment:

  1. i made a version of this last was great!

    If you boil water first, turn off the heat and then add your lentils it reduces the soaking time to about 15 minutes!

    I added cumin (1-2 tsp) really adds some good flavor.

    I also sauteed the onions with some leeks and then added carrots and celery before adding the broth and lentils.

    I also added some tomato paste to thicken it a little....maybe 1/4 cup.