Loving Legumes Like... LENTILS!

Don't you all love my alliteration in the title? Lot's of time here at the Concierge desk to be creative. The sun is out today so I have no one to come stare at me and complain they have nothing to do. That means recipe browsing, YouTube watching, and Facebook stalking. Oh yeah!

Anyway, tonight will be the second time this month I'll make an amazing pot of lentil soup. Why? Because it's super cheap, yummy, and satisfying. Even though it's summer, I still like a warm supper. Lunch is almost always a salad, so for dinner I need some sustenance, and protein. And guess what folks? Lentils have just as much protein as animal products and cost 89 cents a bag. You really can't beat that, can you?

So lentil soup has been made since the Bible days... and it's said the Ancient Greeks even made it. Talk about classic. A lot of Americans, I find, really haven't heard of it. For most Italian and Latin households (and in my kitchen), it is a staple.

You'll be surprised how good this simple dish really is.

You need to make this because you're gonna love it!

Ingredients

• 2 tablespoons olive oil
• 2 large onions, cubed
• 2 cloves minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 1 1/2 cups lentils - soaked, rinsed and drained
• salt & pepper, you know enough to bring out the flavor
• 2 bay leaves
• 7 cups chicken stock, or veg stock
• 1 packet of Sason can Azafran seasoning. (This seasoning will change your life, available everywhere in the ethnic food section.)
• 1/2 cup grated Parmesan cheese for topping.

Juice of a lemon or two, or you could use white wine, or vinegar. Anything acidic to balance it all out.

Directions

1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, sason, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the lemon juice and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.