Who doesn’t like lentil soup? This soup is as easy as cutting up a few vegetables and putting them in the pot. The hard part—if you’re hungry—is waiting for it to cook. This is great on a cold fall day when you need a little something to warm you up. It reheats really well, and you can even freeze it if you have any extra.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Peel the onion and carrot and cut into 1/2-inch pieces. Trim and discard the ends of the celery and dice into 1/2-inch pieces. Peel and finely chop the garlic or put it through a garlic press. Rinse the lentils in a sieve and pick through them to remove any foreign objects.
Step 2
Place the oil in a large stockpot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, for 10 to 12 minutes, or until the onion is translucent. Stir in the garlic, bay leaf, and Italian seasoning, and cook for 2 minutes. Add the lentils, tomatoes, and water to the pan and bring to a boil. Reduce the heat to low and simmer for 1 hour.
Step 3
Just prior to serving, stir in the spinach and cook for 2 to 3 minutes, or until warm. Season with salt and pepper and serve immediately.
cooking 101
Step 4
Don’t let directions telling you to remove any foreign objects from lentils freak you out. It’s not as scary as it sounds. Because the lentil plants grow close to the ground, it’s very common for small stones to get picked up during harvesting. You just need to run your fingers through them as you are rinsing them and take a close look to make sure there aren’t any stones.
