It had an intriguing name - "Sharon's Lentil Salsa soup", but what got me excited was the very short list of ingredients, and an equally short cooking time. When I had all the ingredients lined up, followed the recipe, and put down the first bowl on the table, I was surprised to see it had only taken 40 minutes, start to finish! And best of all, the ingredients are usually staples in your fridge or pantry.
It was very good, though I feel the need to tinker with it a little, of course:) But when my friend Kevin came by to taste test - and he instantly asked for the recipe so he could make it immediately. My vegetarian daughter tasted it, then packed some up for her dinner at work. Well, salsa will do that, won't it? I made half a recipe, since I wasn't sure how much it would make - next time I'll double it.
Lentil Salsa soup
2 tablespoons olive oil
3 cloves peeled and sliced garlic
2 carrots, peeled and sliced
1 onion, peeled and chopped
1 cup brown lentils
1 cup Green Mountain Gringo Salsa (medium heat) or your favorite salsa
3 cups water - more if necessary
1 teaspoon whole thyme leaf
kosher salt to taste
Place olive oil in a heavy bottomed saucepan and heat on medium-low, then add the garlic, onions, and carrots. Cook, until the vegetables are softened, stirring with a wooden spoon so they don't burn. Add the water,bay leaf,thyme, lentils, and salsa, bring to a boil, then turn down to a simmer. Cover the pot, making sure the soup is gently simmering, not boiling. Simmer 30 minutes, stirring once in a while to make sure the lentils aren't sticking - if that happens, just add a little chicken or vegetable stock or water. I had no problem with scorching or sticking. Taste and salt before serving.