Many of my favorite family recipes originated with my Grandmother. We called her Yia Yia which is Grandmother in Greek, so as you can guess, she was Greek! She was an amazing cook! I am trying to get my hands on one of her recipe books so I can try out some more of the things I remember her making.
This lentil soup is a recipe that my Grandmother passed to my mother. Though, I have altered it slightly as I do for two reasons:
1) I cannot resist putting my spin on things
2) The way my mother had the recipe written down is actually super vague, so this is the way I make it that everyone loves. In fact, I got a little bit bullied into posting this recipe sooner than I anticipated because I made it last night and my friend demanded I give him the recipe!
|My lovely little ingredients photo.|
- 1/4-1/2 cup of Olive Oil
- 2 med onions – I used yellow, chopped
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 6oz can of tomato paste
- 1 package of lentils (approx 1lb)
- 1/2 tsp table salt (I used 1 tsp of kosher salt)
- 1/2 tsp black pepper
- 1 1/2 tsp herbs de Provence (optional)*
- 2 small bay leaves
- 14 cups of Water
- Optional (1 tsp balsamic vinegar)
- Pour olive oil into a large soup pot, enough to lightly coat the bottom. Heat olive oil then add onions, carrots, and celery.
- tip: to know if your oil is hot enough to saute, lightly wet your finger and flick the water into the pot. If the oil sizzles, it is ready to saute things in
|Veggies and Spices|
- Tip: to easily remove the tomato paste from the can, simply run a butter knife around the inside edge of the can (down to the bottom), flip the can over the pot, give it a couple taps and most to all of the tomato paste will come out at once. So much easier than using a spoon!
Make sure to add all the stuff that can splash before you add the water!
|Watching mommy cook makes the little baby tired.|