My Go-to Lentil Soup Recipe
January 12, 2011 § 4 Comments
I have no idea from where this recipe originated. It’s written in my circa 1995 handwriting on a piece of food-splattered, wrinkled notebook paper. My handwriting is constantly changing, it’s bizarre. I couldn’t copy this script now if I tried.
Go-to Lentil Soup
Serves approximately 6 people
1 onion, chopped
1/4 cup olive oil
2 organic carrots, diced
2 stalks organic celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 oz.) can organic crushed tomatoes (I usually use a 28 oz. can** - pwa)
2 cups dried lentils, picked over and rinsed
8 cups water, organic vegetable broth, or organic chicken broth (I use 8 cups of vegetable broth – pwa)
1/2 cup organic spinach, rinsed and thinly sliced, optional
2 tablespoons balsamic vinegar, optional
Salt and pepper to taste
In a large soup pot, heat oil over medium heat. Add onion, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils and add broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready, stir in spinach, and cook until it wilts. Stir in vinegar, if desired. Season to taste with salt and pepper.
This soup is so easy and satisfying. I often add curry powder and turmeric to spice up leftovers, too.
If you’re a dunker like me, you’ll love it with grilled cheese/Daiya.
And if you’re in the Northeast like we are, today is the PERFECT day for soup. We’s got us some snows: