Today was the first day that it truly felt like fall has arrived in Tennessee and I couldn't be more excited about my favorite time of year. I got a pumpkin spice latte, did a little grocery shopping with Hazel and came home and promptly made this soup. It's a delicious and simple soup, that can be put together and on the table in under 45 minutes. Enjoy!
Lentil Soup (adapted from this recipe)
4 cloves of garlic
1 yellow onion
4-5 carrots
4 stalks celery
3-4 T olive oil or ghee
1 T cumin
2 cups lentils
2 quarts chicken stock
1 bay leaf
1 t oregano
salt & pepper to taste
In a dutch oven or soup pot, cook unpeeled garlic for a couple of minutes on each side until toasted. While this is cooking, chop onion, carrots and celery. Remove garlic from pot, and set aside to cool. Add olive oil or ghee, and cook chopped veggies until soft and starting to brown. Peel and chop the garlic, add it back to pot with the cumin and lentils and let cook for about 30 seconds, stirring constantly.
Add broth, bay leaf and oregano and bring to a boil, then reduce heat and simmer until lentils are soft, about 30 minutes. Remove bay leaf, season with salt & pepper and enjoy!! Tastes extra yummy with crusty bread on the side.
