Winding Oak's Bookology Magazine

Birdy’s Lentil Soup

Karen Cush­man passed along this recipe from the Cookin’ Canuck with the note that it was just the sort of cold weath­er meal that would grace tables in the Cather­ine, Called Birdy world.

Hearty Lentil Soup
Just what Birdy would have eat­en!
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. 1 tbsp olive oil
  2. 12 large onion, chopped
  3. 2 large stalks cel­ery, diced
  4. 2 cloves gar­lic, minced
  5. 2 tsp smoked papri­ka
  6. 2 bay leaves
  7. 1 (14 oz.) can diced toma­toes
  8. 1 cup dried brown lentils
  9. 34 cup low-sodi­um veg­etable or chick­en broth, divid­ed
  10. 3 cups water
  11. 1 (14 oz.) black beans, drained and rinsed
  12. 14 cup chopped pars­ley
  13. Salt and pep­per to taste
  1. Heat olive oil in a large sauce pan set over medi­um heat. Add onions and cel­ery and cook, stir­ring occa­sion­al­ly, until the veg­eta­bles are begin­ning to soft­en, 6 to 7 min­utes.
  2. Add gar­lic, smoked papri­ka and bay leaves and sauté for 30 sec­onds.
  3. Stir in diced toma­toes with juices, lentils, 3 cups veg­etable or chick­en broth and 3 cups water. Increase heat to medi­um-high and bring the mix­ture to a boil. Reduce the heat slight­ly and cook, stir­ring occa­sion­al­ly, until lentils are ten­der, 25 to 35 min­utes.
  4. Remove from the heat and let cool for about 10 min­utes. Remove and dis­card the bay leaves. Trans­fer half of the lentil mix­ture, half of the black beans and 3f4 cup veg­etable or chick­en broth to the bowl of a blender or food proces­sor. Pulse until com­bined, but not pureed. It should be a chunky tex­ture.
  5. Pour the blender mix­ture back into the lentils in the saucepan, along with the remain­ing 1 cup of chick­en broth and remain­ing black beans. Stir and reheat over medi­um heat. Stir in pars­ley. Sea­son with salt and pep­per to taste. Serve.
Bookol­o­gy Mag­a­zine
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