Lentil Soup

This makes a warm, hearty meal for those cold new england winters. Good source of
quality protein and fiber, and packed with vitamins and minerals!.


1 pound lentils, rinsed. Choose red, green, yellow or black lentils – use one or mix
2 medium onions , diced
2 cloves garlic, minced
1 stalk celery, chopped
½ – 1 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 teaspoon thyme
½ tsp oregano
2 medium carrots, diced
3 medium tomatoes, chopped
10 sliced mushrooms,
2 T olive oil
3 c. fresh, chopped spinach (or chopped kale) or use a 10 oz pkg. of frozen spinach, thaw and drain
Soak lentils in water for 15 minutes. Drain and set aside. Sauté onions and garlic in garlic oil in a large saucepan or stockpot for 10 minutes or until the onions are translucent. Add salt, pepper, cumin, thyme and oregano. Cook for 2 minutes. Add 6 cups of water, lentils and carrots to the pot. Bring to a boil. Add tomatoes and mushrooms. Cook for 50 minutes or until the lentils and vegetables are soft, stirring occasionally. Add spinach and cook for another 10 minutes. If you like more zip to your soup, add a dash of cayenne pepper or ½ tsp red pepper flakes. Ladle into bowls and serve. Serves 6.   This soup is also delicious reheated. Pack it to bring to work for lunch.

Dinner, Lunch, Recipes

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