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batchlunchOr, as I now think of it, the "You're gonna need a bigger pot" soup recipe.
This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.
Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.
So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.
It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.
Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.
Tomato Lentil Soup with Spinach, Corn, and Brown Rice
(from At Home With Magnolia by Allysa Torey)
2 tablespoons unsalted butter
2 tablespoon olive oil
1.5 cups chopped yellow onion
¼ cup minced garlic
1 pound carrots, cut into ¼ pieces
¼ pound celery, cut into ¼ pieces
8 to 10 cups chicken stock
Two 14.5 ounce cans diced tomatoes with juice
1 pound green lentils
Two 14.5 ounce cans tomato sauce
¾ cup uncooked long grain brown rice
1 tablespoon chopped fresh thyme
1 tablespoon salt
1 teaspoon ground cumin
freshly ground back pepper to taste
10 ounces baby spinach (use 10 ounces of green beans if you can't find good spinach)
1 ½ cups frozen corn kernels
Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally until the onion is very tender (8 to 10 minutes). Add the carrots and celery and continue to cook, stirring o occasionally, for an additional 10 minutes.
Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper (to taste). Reduce the heat back to medium low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.
This recipe makes a lot of soup. I ate a substantial bowl a day for about a week, plus gave away at least four generous servings and still had more soup. Paired with some good sourdough bread and some sort of desert, it makes for a very filling meal.
Everyone who ate it went out of their way to comment on how tasty it was--and not in that I'm being nice to the person who gave me food way, more in the "Wow, that was really so frakkin' good for vegetable soup that I'm kind of baffled by how much I liked it" way. Normally, I get bored with the taste of something after about four servings, but I wasn't ever sad to open my pyrex and find this waiting for me.
So, just fair warning, you're going to need a bigger pot than you think. It came up so close to the very lip of my 10 quart pot that when the last ingredients went in, I had trouble stirring it without spilling.
It should be noted that the soup itself could easily be made vegan/vegetarian by using vegetable stock.
Lastly, it really is more stew than soup. The lentils make for a very thick and hearty meal overall. I made it with green beans instead of spinach, but next time I make it, I think (assuming I can find a bigger pot to use), I might toss both in.
Tomato Lentil Soup with Spinach, Corn, and Brown Rice
(from At Home With Magnolia by Allysa Torey)
2 tablespoons unsalted butter
2 tablespoon olive oil
1.5 cups chopped yellow onion
¼ cup minced garlic
1 pound carrots, cut into ¼ pieces
¼ pound celery, cut into ¼ pieces
8 to 10 cups chicken stock
Two 14.5 ounce cans diced tomatoes with juice
1 pound green lentils
Two 14.5 ounce cans tomato sauce
¾ cup uncooked long grain brown rice
1 tablespoon chopped fresh thyme
1 tablespoon salt
1 teaspoon ground cumin
freshly ground back pepper to taste
10 ounces baby spinach (use 10 ounces of green beans if you can't find good spinach)
1 ½ cups frozen corn kernels
Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally until the onion is very tender (8 to 10 minutes). Add the carrots and celery and continue to cook, stirring o occasionally, for an additional 10 minutes.
Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper (to taste). Reduce the heat back to medium low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.
no subject
Date: 2010-04-21 05:03 pm (UTC)How tomato-y is this? Is it really a tomato soup, or is it more a vegetable soup that has tomato content?
no subject
Date: 2010-04-21 05:24 pm (UTC)I would describe it as a vegetable soup that clearly has a tomato base. (If you've had Panera's Tomato Vegetable soup, it's a little more tomato-y than that, but since it's pretty lentil heavy, it's not a pure tomato soup.
Does that help?
no subject
Date: 2010-04-21 05:44 pm (UTC)no subject
Date: 2010-04-21 05:27 pm (UTC)no subject
Date: 2010-04-21 05:30 pm (UTC)no subject
Date: 2010-04-21 07:33 pm (UTC)I will have to play with this a little bit. Thanks for sharing, and for the "get a bigger pot" tip! XD.
no subject
Date: 2010-04-21 10:02 pm (UTC)I just happen to have the baby spinach, and most of the other ingredients, so I'm going to go make a list and hit the grocery store for the rest on the way home tonight. :-)