Same rules apply to bacon.
Oh, and it's ready to eat in less than an hour and a half, and that does account for the time spent on a mad scramble for ingredients.
Note: I snapped the picture of this before I put any sour cream on it and by the time I started digging into it, it was gone about 4 bites later. Then I had another bowl, but the bowl was too messy to take a nice picture, so... next time, I'll not be so hasty. :)
TweetSpicy Lentil Soup
- 1/2 onion, chopped
- olive oil
- 1 carrots, peeled and diced
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 (14.5 ounce) can crushed tomatoes with green chilis (like Ro-Tel) – drained, and with the juice reserved
- 1 cup dry brown lentils
- 4 cups water or vegetable broth
- salt to taste
- ground black pepper to taste
- sour cream
- In a large soup pot, heat oil over medium heat.
- Add onions, carrots, and celery; cook and stir until onion is translucent and soft.
- Stir in garlic and cook for 2 minutes.
- Stir in lentils, add broth, drained tomatoes & chilis and bay leaf, and oregano.
- Bring to a boil. Reduce heat, and simmer for at least 1 hour.
- Stir in the reserved juice, and season to taste with salt and pepper and cook for an additional 10 minutes.
- Top with a generous dollop of sour cream.