Sliced-Veggie Lentil Soup

Make an easy, robust soup that contains four veggies (1/2 pound each of carrots, celery, zucchini, and yellow squash), a 1-pound bag of lentils, and ~8 cups of water and seasonings (or broth). This recipe is a process that's a cross between making my veggie pasta and my short-cut, convenient veggie lentil soup.

• The veggie pasta uses four kinds of fresh vegetables and other ingredients (pasta, mozzarella cheese, and parmesan cheese).
• The convenient veggie lentil soup uses a vegetable dry-soup packet and lentils.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients (veggies, lentils, fajita seasoning) laid out
3. Washed, trimmed, and sliced veggies
4. Sliced veggies in soup pot
5. Boiling pot of veggies in front, saucepan of lentils in back
6. Soup, ready to ladle out

Implements

• Soup pot and lid
• Ladle
• Kitchen cooking spoon
• Strainer
• Saucepan
• Plate for veggie handling
• Paring knife
• Peeler for carrots
• Temporary bowls for sliced veggies if you want (not shown)

Ingredients

• 1/2 pound each of the following vegetables: carrots, celery, zucchini, yellow squash—washed, trimmed, and sliced
• 1 pound of dry lentils, rinsed and drained
• Seasoning (Fajita seasoning works well. Also ok to refer to lentil package recipe for info.)
• 8 cups water for soup—YMMV for the amount you eventually use.

Instructions

1. Wash, trim, and slice the veggies. (My own favorite slicing device is my Presto Salad Shooter, which I've had since the early 90s.)
2. Pour the veggies and water into the soup pot.
3. Wash and drain the lentils, pour into saucepan with enough water to cover them. (OK, I'm squishy about the total amount of water.)
4. Bring both pots to boil. If appropriate, watch to ensure contents don't boil over. Skim froth as necessary. Pour lentils into the soup pot; turn down heat to simmer. Season to taste.

Note: The heating process can take about an hour. The lentil bag instructions say bring to boil, reduce heat to low, cover the pot, and simmer for 35 minutes until lentils are tender.

Post-recipe Thoughts
The veggie preparation (wash, trim, slice) can take longer than anticipated—maybe an hour in addition to another hour for soup boil and simmer. Natural stages to break up the recipe process:

1. Preparing the veggies, lentils
2. Combining, heating, seasoning

As holidays are coming around, omnivores can easily incorporate use of leftover turkey or ham—

• Use broth that you make instead of just water (adjustment for salt as appropriate).
• Add leftover meat (2 cups or more of leftover turkey or ham pieces—you know, mostly oddball sizes that you chop into consistent bites or nibble sizes).

Suggestion: Freeze excess soup in suitable serving size containers so you don't feel compelled to consume it in consecutive days till done.

Shot Salad Shooter Slicing Cone

My Salad Shooter, by Presto, is a small appliance that I use nearly every week, sometimes a couple of times a week. I've had it for maybe 20 years. Mainly, I use it for slicing carrots and olives. Occasionally, I use it for slicing veggies, especially for my veggie pasta recipe. I use it for chopping nuts and peanuts for making cookies and fudge. I used it for grating cheese in the past, but have since discovered the pre-shredded kind, so I don't salad-shoot-shred cheese no mo'.
My slicing cone is worn out, with some "fractures" that threaten to totally break it, as shown in the outlined areas of the pixstrip. I've done some searches for part availability and bottom-line cost. I've gotten the impression that comparison shopping is more difficult than in the past. Companies might now be less willing to let a viewer see total cost before requiring form filling. I think it might be a psychological nudge so that the visitor invests time and energy into filling information, and might be more committed to purchasing the item. In my online travels for finding a reasonable-cost cone replacement, I stopped at Mending Shed, eBay, and Presto.
Mending Shed
Mendingshed.com has an appealing price $4.95, but the shipping is $11.26, bringing the total to $16.21. Decided to pass on it. Furthermore, their form gave me four different options, but when I chose the post office, the tally screen told me they use only UPS. Hmmm. They could have disclosed that info on the first screen.
eBay
I was amused at the number of listings for a USED slicing cone on eBay. Something I'm going to use on MY food. Really! Not!
Presto
The starting Presto page for buying the part looked simple enough. I even inferred that estimating the cost would be simple. Nooooooo! After I reached the contact info screen, I saw that I needed a user ID and password as part of the form fill-in. Well, I decided I'd just send an email and request the shipping cost info, using the Contact link. Even that effort required more than meets the eye.
The contact page showed that I could use the form to email, or call an 800 number, or send snail mail. As the customer service hours availability didn't coincide with my own availability, I chose to fill the form. What a surprise that the Name field displayed "optional." The reality was that clicking the submit button triggered a you-gotta-give-us-a-name message. OK, so I went ahead and put in something. (Bleah. I dislike places that use contact forms for collecting data.)
The autoreply message that I received stated that they "will be in contact with you within 3 business days." Sure seemed like a long time for waiting for a reply to an inquiry. I think some other companies might have fancier inquiry forms where a consumer can pick a certain topic so the company's system can funnel messages to more specific topic buckets.
Mercifully, Presto got back to me that afternoon. The shipping cost would be $2 for the cone for anywhere in US and Canada. Woohoo! I placed my order. Wouldn't you know, the shipping cost is $3. OK, so I'll write the customer rep after I get my cone. Seems they could improve the customer experience by enabling the customer to more easily find out shipping info, especially a good shipping rate. A couple of more incidentals: ETA is about two weeks, and sales tax goes on top of the part AND shipping.
If anything unusual or unexpected occurs between now and the time my cone arrives, I'll put an addendum to this article. (I want to publish NOW.)

Veggie Pasta

Up until now, I have titled my recipes with "Convenient". This recipe is a bit less convenient, but it's veggie loaded, and produces 10 servings of 8-ounce portions. You can share with family, company, or you can store leftovers in the freezer (using food wrap, Ziploc bags, etc.) for future convenient meals.

My recipe uses four kinds of vegetables, spaghetti sauce, pasta, mozzarella and Parmesan cheeses, and a little bit of oil for separating the cooked pasta. The graphic provides a visual cue of the ingredients and stages of preparation.

Ingredients (guide for types and quantity—YMMV)

• 1/2 half pounds each of celery, carrots, zucchini, and crookneck squash, sliced
• 12 ounces of dry pasta
• 28-ounce jar of spaghetti sauce
• 8 ounces shredded mozzarella cheese
• 1/4 cup of Parmesan cheese (minimum amount)

Utensils

• Dutch oven or pan large enough for cooking and stirring stages
• Large mixing bowl
• Medium-large mixing bowl
• Medium-large strainer
• Baking pan (9 x 13)
• Tablespoon
• Measuring cup (1/4 cup or so)
• Large metal or wooden spoon
• Spoon rest

The following descriptions of the images (grid of 5 across and 4 down) can help walk you through the stages of preparation. Preheat the oven to 375° some time before you put the casserole in the oven, or add about another 15 minutes to the baking time.

1. Image 1 through 5 show the initial stage of raw veggie preparation (paring and slicing). I use a Salad Shooter for making fast and consistent slices for cooking.
2. Images 6 and 7 show the pre-processed, non-veggie ingredients and the measuring items.
3. Images 8, 9, and 10 show the pasta-cooking stage. Cook according to box instructions, strain, and stir in enough oil prevent pasta clumpies.
4. Images 11, 12, and 13 show the veggie-cooking stage. Cook about 8 minutes or until your choice of doneness.
5. Images 14 and 15 show the merge stage for the cooked veggies, pasta, and spaghetti sauce.
6. Image 16 shows the preparation before putting all the cooked ingredients and cheeses into the baking pan. Layer the ingredients into the baking pan as follows:
   

   Parmesan (top)
   Mozzarella
   Mix of sauce, pasta, veggies
   Parmesan
   Mozzarella
   Mix of sauce, pasta, veggies (bottom)

7. Image 17 shows the pan with the ingredients, topped by the final Parmesan cheese layer.
8. Image 18 shows the assembled casserole, covered with aluminum foil, ready for it to go into the oven.
9. Image 19 shows the covered casserole in the oven. Bake at 375° for about 40 minutes. YMMV for time.
10. Image 20 shows the finished casserole. Waiting a few minutes for the casserole to cool down a little helps portioning out rectangles with a griddle spatula or cooky spatula.

For other recipes, you can enter "recipe" in the Blogspot search. Or you can download my article catalog and visually scan for yellow rows, which include links to recipe articles.

A Convenient Veggie Lentil Soup

My veggie lentil soup is about as convenient as can be—three or four ingredients, depending on whether the fluid is all water or part water and part soup stock/reconstituted bouillon. Make no bones about it. Well, you can if you want. You can also further increase work time by buying, washing, peeling, and cutting up fresh vegetables. I title each of my recipe articles as "A Convenient" something or another because I emphasize convenience, mostly in minimizing the number of different ingredients. The table below lists the four options; the pixstrip above provides visual aids.

Ingredient/Recipe-size Options

Ingredients	Full		Half
Image in pixstrip	1st	2nd	3rd	4th
Dry veggie soup, 0.9 oz packet	2	1	1	1
Lentils, 16-oz. bag	1	1	1/2	1/2
Water	8C	4C	4C	2 1/2 C
Soup stock/reconstituted bouillon	—	4C	—	1 1/2 C
Minimum number of servings	8	8	4	4

Instructions:

1. Pick the recipe option you want to try.
2. Set out the equipment you'll need. (The pixstrip images show the equipment you should have.)
3. Rinse the lentils as instructed on the package.
4. Put the ingredients into a large pot.
5. Heat the ingredients until they come to a rolling boil.
6. Turn the heat down to simmer.
7. Go do something else for about a half hour or so.
8. When you return,
   • Check a lentil or two for the tenderness you want. Add more simmer time if necessary.
   • Taste for seasoning preference. Add more seasoning as you want.
   • If the soup's thicker than you want, add more fluid.

Note: I understated the amount of seasoning needed. It's easier to add more flavoring later than adjust for overseasoning.

November 16, 2015 (update)
If you want to use fresh veggies instead of veggie soup mix, visit "Sliced-Veggie Lentil Soup".