Cool and damp yesterday; a perfect day for hot soup. I hadn’t tried this before, but I had a quantity of my veggie soup in the fridge, and a pound of lentils at hand.
- Clean and wash 1 lb of lentils
- Cook the lentils in a deep soup pot according to package directions until tender. The great thing about lentils is this only takes 20 minutes or so.
- Drain the cooked lentils, reserving the gravy
- Put the lentils back in the soup pot and cover with 6-8 cups of veggie soup. Add back lentil gravy until the mix is as “soupy” as you like.
- Heat through. Salt and fresh ground pepper to taste. Simmer for 5 minutes or so for flavors to blend.
That’s it – ready to eat. Garnishes or accompaniments that sound good to me:
- chopped red onion
- chopped parsley
- fresh grated Parmesan, Romano, or Parmigiano-Reggiano cheeses
- Bruschettas