This recipe makes a lot so be prepared for leftovers, it freezes well too:
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 medium onions finely chopped
1 1/2 tablespoons olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or vegetable stock
2 bay leafs (remove before serving)
1 tablespoon finely chopped parsley
1 teaspoon thyme
1 teaspoon oregano
salt and pepper to taste
1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occasionally for at least 1 hour. Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop.
This has got to be one of the least appealing food pics, but it's better to have crappy images, than none right?
7 comments:
Looks healthy and delish. I never have good photos on my blog, and that never stops me!
sounds yummy!
Looks deliciously healthy, I wish I was having that for lunch today!
Yep, I'm a firm believer that in including mediocre images! Just another way of making the recipe look achievable for the average cook. :-)
I second the notion that so-so pics are perfectly acceptable, as evidenced on a regular basis by my blog! I love lentil soup, will have to try this one!
Soup sounds good...some of my favourite soups look awful when I try and photograph them, like a sickly looking blob! But that doesn't mean they don't taste awesome :)
Thanks Mandee and Rose.
Theresa and Amy, your pics are fine.
I like that theory Cindy :-)
That's true Vaala, soup is not the prettiest.
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