Eric and I are HUGE Lost fans. I mean HUGE. We were a little late to the obsession and did not start watching it until after Season 2 was on DVD. Ever since then we have watched it obsessively every season on TV.
For the Season 3 premiere, Eric’s Aunt Grace invited us over to her house, along with Eric’s Mom to eat dinner and watch it (they are just as equally obsessed, ok maybe not quite as obsessed!). For dinner that night Eric’s Aunt made Lentil Bean Soup; We loved it!! It was the perfect start to our Lost season premiere! Ever since then, wither we watch the season premiere of Lost with Eric’s family, or our friends, or it is just the two of us we make this soup!
Unfortunately last Tuesday night’s season premiere of Lost is the last season premiere the show will ever have since this is the last season of the show. It is certainly bitter sweet. Hopefully some of the mysteries that plague the island will be revealed but it is said to see such a suspenseful, well written, addicting show come to an end. If you have never seen it you really should go out and buy/rent the DVDs starting with season 1 (you MUST watch if form the very beginning). But be forewarned you will become hooked, you WILL become obsessed, and you WILL love this show!!!
And I guess since the show is going off the air I better find a new excuse to make this soup… maybe just because it is soooo yummy and perfect on a cold winter’s day.
Notes: This is my own version of lentil bean soup inspired by Eric’s Aunt Grace. It can be made vegetarian by susbstituting vegetable stock for the beef broth. This makes a lot of soup. Perfect for sharing with friends, perfect for leftovers, and perfect for freezing!
Lentil Bean Soup
from Kitchen Concoctions
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
14 cups low-salt beef broth
1 teaspoon dried thyme
1 1/2 teaspoons Italian seasoning
1 1/2 cups dried elbow pasta
1 cup shredded Parmesan or Mozzarella cheese
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery salt, and pepper and saute until all the vegetables are tender, about 5 to 6 minutes. . Add the garlic and saute 1 to 2 minutes more. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 5 minutes. Add the lentils and mix to coat. Add 10 cups of the broth and stir. Add the thyme and Italian seasoning Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 40 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the cheese, drizzle with olive oil, and serve.