Tuesday, September 28, 2010

Lentil soup

Yesterday was cold and rainy and aggravating, and definitely a soup day. So I threw this together in under 20 minutes when I got home.

Sauteed an onion and several cloves of garlic (all diced, of course) in some olive oil until browned and soft, and added several shredded sheets of proscuitto. Then two cups of lentils and most of a box of chicken broth, plus a can of tomatoes. I let that boil, then reduced to low, and cooked down until the lentils were done (less than 15 minutes). I stirred in 2 teaspoons of balsamic vinegar, plus salt and pepper, and served.

The lentils were a combination of red and green; any color, or combination thereof, would work.

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