Lentils seem to be popping up in more recipes lately, which can probably be attributed to their health benefits. I can remember my mom preparing lentil soup for my dad. The soup base was a beef gravy-like sauce and besides the lentils, there was small macaroni, like ditali, in it as well. I’m sure there were other ingredients too. I don’t know where she got the recipe or if it was something she came up with herself. All I know was that I didn’t like it.
Fast forward to 2018 and I’m revisiting lentil soup. Could I come up with something I would actually eat? I think I have.
This Hearty Lentil Soup is chock full of veggies in a base of crushed tomatoes and beef broth. Served with some warm cornbread, it is a satisfying, tasty soup you can serve for dinner. If you prefer a meat soup, add some cooked ground beef or sausage.
I used one of my favorite knives, the 7” Santoku for chopping, dicing and mincing. Easy, peasy and ready for the soup pot in a matter of minutes.
As noted in the recipe, you can prepare the soup in a slow-cooker. I recommend cooking the onions in oil before adding them to the cooker. Cooking raw onions in the cooker will give the soup a different taste.