Saturday, May 5, 2012
You can read more about Mary Louise, her tips for senior nutrition and the good work Meals on Wheels does on my Blog Appetit post here.
Below is her recipe for lentil soup. Enjoy.
Mary Louise Zernicke’s Lentil Soup
1 cup dried, brown lentils
2 Tbs. olive oil
2 cups diced onion
1 Tbs. minced garlic
1 cup (about 2 stalks) chopped celery, including leaves
1 cup sliced carrots
4 cups vegetable broth or stock
14.5 oz. can diced tomatoes with liquid
1 bay leaf
2 Tbs. balsamic vinegar
Salt and pepper, to taste
Put lentils in a bowl, cover with water and allow to sit overnight. Over medium heat, heat oil in a large soup pot and cook onions. Add garlic and celery. Once celery begins to soften, add carrots, vegetable broth, tomatoes with liquid and bay leaf. Drain lentils. Add lentils to soup. Simmer covered, stirring occasionally, for 30-40 minutes until vegetables are cooked through. Remove bay leaf. Stir in vinegar and add salt and pepper as desired.
A version of this article appeared in the j. weekly.