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jmcquown[_2_] · **Lentil Soup for dinner 8/2/2019**

On 8/4/2019 9:32 AM, wrote:
> On Fri, 2 Aug 2019 17:48:21 -0400, jmcquown >
> wrote:
>
>> It's a drizzly, dreary day. Perfect day to make a tasty soup.
>>
>> I buy Publix (store brand) brown lentils. They don't require soaking
>> (lentils aren't *beans*) and they don't tend to fall apart or ever turn
>> into mush unless you cook them for hours on end. They only require
>> about 20 minutes to cook but the brown lentils can withstand an hour or
>> even three on low heat. Fortunately I know when to turn the heat off
>> and when to add more liquid.
>>
>> I always add chopped spinach to my lentil soup. I use frozen chopped
>> spinach. Thaw it and squeeze out the excess moisture. My tip: use a
>> collapsible vegetable steamer. Put the thawed spinach in and close it
>> up and squeeze out the liquid over the sink. Some folks may chime in
>> and say they use a cloth to squeeze out the water... then you have extra
>> laundry to do.
>
> Add the entire package of frozen spinach to the soup, why squeeze all
> the nutrients down the drain... it's soup, soup is mainly water.
>
Sorry, but I don't consider water from thawed spinach to be nutritious.
It's water from the freezing process. The lentils were cooked in
chicken stock.

>> The soup is ready and just needs to be heated up a bit. And I'm
>> thinking (due to the recent bacon thread) I might actually want to add
>> some cooked crumbled bacon to the first bowl.
>>
>> Jill
>
> That soup would be good with some parm.
>
That's a good idea. I've got a block of parmesan cheese and the next
serving of soup will likely get a boost from some I've freshly grated.
Thanks for the idea. I know you don't like bacon so it wouldn't be
something you'd add.

Jill