Simple Lentil Soup
Lentil soup is such a comfort soup to me. I have fond memories of sitting at the kitchen table with my mom as a child, sorting through lentils and looking for stones (that is an important step so don't skip it!). My mom always liked to get us involved in the kitchen which is most likely why I love cooking so much to this day. Her lentil soup was and is, always so delicious! This is my version of lentil soup that I hope to teach my children how to make one day soon. I like to keep this soup simple. While I will occasionally add extra veggies to it, this is always the base. I hope that you enjoy it as much as we do!
3 Tbsp. extra virgin olive oil
1 large onion, quartered and thinly sliced
1 tsp. of dried thyme (or a bundle of fresh)
2 carrots, chopped
6 celery stalks, chopped
1 head of garlic, roughly chopped
1 cup of brown lentils, sorted and rinsed
6 to 8 cups of vegetable stock (I use low sodium Better than Bouillon brand)
4 cups of fresh spinach
salt and pepper to taste
Heat the oil in a soup pot, over medium heat. Add the onions, a sprinkling of salt, and saute until they begin to brown. Add the thyme, carrots, and celery. Saute until the veggies begin to soften. Add in the garlic and saute for a minute or so. Next, add the lentils, vegetable stock, and a few grinds of fresh ground pepper. Cover and bring to a boil. Reduce the heat to low and simmer for 30 to 45 minutes until the lentils are thoroughly cooked. Add in the fresh spinach and simmer for an additional 5 to 10 minutes. Serve with pasta, rice, or some crusty bread! I like to top mine with grated Pecorino Romano and crushed red pepper. Enjoy!
Photo by Becky Loves Cooking
Recipe by Becky Loves Cooking