Lentil Soup

INGREDIENTS

• Olive oil*

• ½ yellow onion, chopped* (Trader Joes sells a mirepoix which includes onion and the next two ingredients, all chopped and ready to go, a major time saver)

• 4 large carrots, chopped*

• 4 celery stalks, chopped*

• 1 clove garlic, minced*

• Salt*

• Pepper*

• 32 oz. chicken stock*

• 1 package cooked lentils (Trader Joes has this item)

• 1 tablespoon red wine vinegar*

• Crusty bread

  
  *indicates Kitchen Staple item

DIRECTIONS

In a heavy bottomed pan (I like to use a medium sized Dutch oven), heat 1 tablespoon of olive oil. Add the onion, carrots, celery and minced garlic. Season with a bit of salt and pepper. Stir occasionally until onion softens, 5-7 minutes. Add chicken stock and bring to a boil. Cook for 5 minutes. Add lentils and cook until soup thickens slightly, 5 minutes. Stir in red wine vinegar and season with salt and pepper to taste. Serve with buttered, crusty bread to dip (I like ciabatta, sourdough or French). Enjoy!

WINE PAIRING

Pinot Noir

KID VERSION

My older daughter enjoys this soup, but my younger daughter is hit or miss. This soup is very easy and quick, leaving me time to make a separate meal for my younger daughter. To make my life easier, I like to make her something that I know she’ll enjoy, making the dinner prep easy for all!