Lentil-Vegetable Soup

by Tané Tachyon on September 9, 2013


One of the many wonderful things about AFE Games Group is that people bring not just cookies and carrots and candy to share, but sometimes even pretty substantial quantities of surplus produce from their gardens (or CSAs, or elsewhere).

And so, one Friday last month when the fabulous Becky brought a grocery bag of carrots, celery, potatoes, bok choy, and romaine lettuce to Games Group, I had a college-days flashback of buying one each of a variety of vegetables at the food co-op to make very cheap soup, and yes, decided to make some soup.

Lentil-Vegetable Soup

I took a 3½-quart dutch oven, and sliced and diced into it:

    a pot of chopped carrots, celery, onions, potatoes, and green peppers, about to become lentil-vegetable soup

  • three large carrots
  • three ribs of celery
  • half of one of my son Arthur’s Whitman College onions (can you say “mirepoix“?)
  • two medium potatoes
  • two long anaheim- style sweet green peppers from the greenhouse

Then I ground up in the Cuisinart …

  • six cloves of garlic
  • two tiny hot peppers from the greenhouse

… and added them to the pot as well. Finally I mixed in:

a pot of just-made lentil-vegetable soupI brought the soup to a boil, and then turned the heat down to let it simmer, covered, until all the vegetables were tender, and the lentils had pretty much just turned into a thick broth.

What can I say, it was good!

October 11 update: I just made another post, “Israeli Couscous“, about using Israeli couscous to turn this soup into a savory pasta dish.

updated October 11, 2013


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