Tomato and Red Lentil Soup

Tonight, the group I'm involved with, called Joyful Hearts, was in charge of providing the soup supper at the local church.  (St. Mary's Catholic Center in College Station, TX.)  Most of the soups I make are off the cuff.  And, usually, I get specific requests for chicken noodle, or something with chicken.  Since it is Lent, this would obviously not be acceptable.  So, I turned to my most trusty cookbook (Betty Crocker's New Choices Cookbook) to find a yummy vegetarian soup recipe for the event.  I decided to try this Tomato and Red Lentil Soup because I had almost all of the ingredients already in the house.  I know what you might be thinking... I never tried it before, and I offered it up to perfect strangers!  Yup... Sorry folks, unfortunately, this is way too typical for me!  Does it make you feel better if I tell you we had some as a family tonight, too? 

Typically, anything with the word "lentil" in it is not something I would go for.  Our family is really turned off by them most of the time.  Well, I'm so glad I tried this recipe.  Not only did the older two boys (4 and 6) devour it, I got a "thumbs up," a "Mommy, you gotta make this again," and even a "Mommy you need to give this to the restaurant!"  WOW!  Quite the compliment from boys who are usually my worst critics!  I think I've mentioned before that my kids are not typical, as their favorite restaurant is Souper Salad!  Soup is something the oldest, in particular, really enjoys.  And, while they usually like my soups (though not all of them), this soup received REALLY high praises!  So, instead of keeping it in my cookbook, I'm posting it here so I remember how much it was loved and maybe, just maybe, I'll make it again and again and again!

1 T butter or coconut oil
1/2 C chopped onion (about 1 medium)
1 C sliced carrots (about 2 medium)
1 C sliced celery (about 2 medium stalks)
1/3 C chopped red bell pepper (about 1 small)
1 C dried red lentils, rinsed
4 C vegetable stock (I used Better Than Bouillon)
1 T chopped fresh or 1 t dried thyme leaves
1 T chopped fresh or 1 t dried dill weed
1/2 t pepper
1 can (28 oz) crushed tomatoes with puree

1. Heat margarine in Dutch oven until melted.  Saute onion, carrots, celery and bell pepper about 5 minutes, stirring occasionally. 
2. Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender. 
3. Garnish with fresh dill weed if desired.  Serves 6.

Note:  Rinse red lentils just before adding to soup or they will stick together.

Classic Russian Borscht

I was introduced to Borscht the first time by some family friends from Ukraine.  Anytime they have us over for dinner this was the first course of the meal.  I was instantly in love with the soup.  It's delicate in taste and mostly broth (though I suppose it would depend on the cook preparing it.)  When we moved to the Midwest, we became close friends with our neighbors who were originally from Russia.  They also made Borscht, and even brought us some whenever they made it, whether or not we joined them for dinner.  YUM!  I've learned that there are several ways with which it can be prepared.  I'm not sure on the specifics, but I imagine it depends on where you are from.  This recipe, from cooks.com is very good and reminds me of all of these friends, their hospitality, and their yummy smelling homes.  I didn't label it as meatless because the original recipe calls for beef stock, but I think you could substitute vegetable stock in it's place?  I haven't tried it, though. 

2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

1. In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.
2. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
3. At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.
4. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.