French Bistro Style Lentil Vegetable Soup with an Italian Flair
This soup evolved from me seeing the “French Bistro Soup Mix” by World Market at World Market with all the wonderful huge chunks of carrots and onions in it with lentils and rustic Provencal type ingredients in it. There it was, my “inspiration”, and then I added one large one pound three oz. can of Hunt’s crushed tomatoes, 1 pint of low sodium chicken broth, and about 3 cups water, with the seasoning pack that came with the soup mix. I am mostly French which is where my maiden name comes from “Le Pore”, and then the “Motzko” which is a parting gift from my ex husband, who is Polish.
I was raised with dishes like this from my dad who made stews with a pressure cooker or my Nanny whose mother was French and made wonderful custards with fresh nutmeg, that I still make, with a baine marie or water bath.
Then I added some two chopped zucchini, baby carrots and I roasted 6 garlic cloves in my convection oven at 400 degrees for about 45 minutes with some extra virgin olive oil drizzled on top. I added all this to my large digital Crock Pot with a thermostat in it that goes to low once the cooking time is done. I let mine go for 8 hours so I could have healthy veggie rich and fiber rich meals all week.
After baking cookies for Christmas for others and myself…it is nice to eat healthy again and what’s more have it be so darn good!
I think you will love this too.
I also added a cup of Whole Food Market’s Rice & Lentil Medley which has great things in it like:
medium grain brown rice, split red lentils, whole green lentils and wild rice.
Accompaniments for this dish would be whole grain breads, ciabatta and rustic Italian or French bread with butter. If I make home made bread I use real butter but just use less of it.
I wish you health, joy and all things wonderful this New Year 2013!
It is going to be my best one yet…I know it….I can feel it.