I read many reviews before making this style of Lentil Soup. First I'll start with my changes. I started with 1 cup of lentils and soaked them in 2 cups of water and a teaspoon of malt vinegar for 6 hours. I cut the olive oil down to 2 tablespoons and used one and a half medium onions. In place of the oregano, basil, and can of crushed tomatoes I used a can of diced tomatoes that were already seasoned with oregano and basil. I left out the spinach but added ham and substituted 2 cups of chicken broth in place of water.
I sauteed the onions in the olive oil and when the onions were almost done I added the garlic. Then I added the lentils and the water they were soaking in, 2 cups of chicken broth, and one cup of water. I also added the carrots, celery, bay leaf, and tomatoes at this time. after about ten minutes I added about one and a half cups of cubed ham, a 1/4 tsp of black pepper, 1/4 tsp of ground mustard, a tsp of malt vinegar, and 1/2 tsp of salt. I let this cook on med heat for about 20 minutes. I used about 3 teaspoons of corn starch to thicken it up and continued to let it cook on med for another 10-15 minutes while stirring it continually.
I loved it, my wife liked it and my son said it was ok. Both felt it would be better if the tomatoes had been left out. They definitely added an unexpected tang to the soup.
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I read many reviews before making this style of Lentil Soup. First I'll start with my changes....