Confession: I am nearly at my limit for consuming chili for this season. The rich tomato base with meat and beans with gobs of cheese on top? Oh, and sour cream (or yogurt) for an additional accoutrement? What am I going to do for Superbowl Sunday?! It started in August- remember that chili with cashew spread? Delicious! Or the sweet potato, black bean chili? So good! The cold nights just have me making chili and forgetting about the rest of the soup options. One new-to-me soup that will not go out of the rotation will be the carrot ginger coconut soup!
I wanted a lighter, broth based soup full of good-for-you things. I think it was my Mom who sparked this broth soup revelation a few weeks ago. She made a delicious soup using an herbed up broth with green onions, delicate mushroom tortellini with a touch of fresh parmesan to finish. SOOOO good!
I turned to trusty Tracy at Shutterbean and made her vegetable lentil soup recipe. It was a matter of chopping…
That is it! I did not change a single thing from the original recipe except to only make half the recipe. I was ok in the initial read-through of the recipe until I read the part where there were going to be 2 cups of lentils and 10 cups of liquid. Further reading told me that this recipe came from “Mad Hungry: Feeding Men and Boys”. I figured that might be a bit much for only the two of us (nevermind the fact that I have chili in the freezer to work through…)! If you are having a crowd for dinner go forth and grab your big soup pot!
I served it up with a side of cheesy garlic spelt bread toast. How did I make that? Rest easy, friends. I threw the broiler on, grabbed some bread and toasted each side just enough to handle the next step. I cut a garlic clove in half and rubbed each side of the toast with the cut garlic. Next I layered on a few pieces of cheddar cheese and stuck it back under the broiler to melt. Keep an eye out…the broiler works fast and I have set off fire alarms before with burning toast! This was the perfect accompaniment to this hearty and filling soup! Thanks Tracy Shutterbean for sharing this recipe with us!