Lentil Soup

Alas, 2012 is almost at an end. While I've been having a lot of fun telling people I'll "see them next year", (hardy-harharhar) I'm left reflecting on what a stellar year this has been in a lot of ways, and it looks like the future will hopefully be exciting too. The year started off great last year when on the 10th of January my new niece Raegan (a.k.a. Reggie McSquish) was born, and her pudgy, toothy presence has been an awesome addition to our family. I graduated my super intense program after 2.5 years of school by day and work by night, I landed a job that I really enjoy and started off my new career. The year ended with an engagement to my sweet significant other of 7 years, and the start of planning to get our house and proceed to get married there. In the words of Tori Amos, "it's been a pretty good year".

It's also been a year full of food, and new recipes and having a lot of fun with this delightful little cyber bakery. I appreciate all the comments, e-mails and feedback, and it makes me immensely happy inside and out that people out there are cooking my recipes or recipes I've shared instead of eating Hamburger Helper every night for dinner. Since there's still a few months of cold here, I thought another soup recipe couldn't hurt, and a healthy one to start off the New Year on the right foot.(after you've cured your hangover, of course ;))

Lentil Soup

3 T. olive oil

2 cups chopped onions

1 cup chopped celery stalks 

1 cup chopped carrots

2 garlic cloves, chopped

4 cups  vegetable broth

1 1/4 cups lentils, rinsed, drained

1 14 1/2–ounce can diced tomatoes in juice

Balsamic vinegar (optional

Directions:

Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves. 

Wholesome and filling as all get out, I love me some lentils. When I was a poor college vegetarian, they were basically my main food group.  They're meaty and chock full of earthy flavors and a  uniquely satisfying aroma.

Open wide!

This is an easy, cheap, healthy soup that can be whipped up any night of the week. I love it with crackers or a grilled cheese sandwich.

I've always loved New Year's Eve, because it's a holiday where you don't have to do anything in particular but eat, drink, and stay up late. It signifies the end of a year, whether good or bad, and gives us time to reflect and look forward to what's on the horizon. Happy New year's, hope it's a great year for each and every one of you.