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Lentil Soup

Reviewed: Aug. 29, 2013
Awesome base! Hubby got me the cuisinart immersion blender. Chopped fine half a red onion, a shallot, 3 carrot, two celery stalks, all the leaves of the celery from the bunch, and 4 cloves of garlic....30 minutes with my new toy! Sautéed in a lot of olive oil, added freeze dried basil and oregano. Right before the chicken broth...added 1/4 cup of cream sherry. Then added 10 minute cooked lentils (mix of red and brown...red being the most). Then decided to add some tomato paste. Thought what the heck...with my new new toy, preed some stewed tomato with a spoon of rosemary. This isn't even done but wow already! I plan to use the immersion blender for 1/3 of the soup. If the broth is already this amazing (can already taste the earthiness of the lentils, tomorrow...I can tell already this will rock! If for some reason I need salt and vinegar (shouldn't with the sherry), I will update. I don't think I will even need heat which is rare for me. I never leave reviews but seriously...go for it. Adjust however you want. Strongly recommend to chop fine all the veggies because I can tell this is a big player. Remember, fine chopped carrots sautéed is like adding an earthy sugar. Have fun! And thanks a million for a great, forgiving recipe.
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