This lentil soup is a modified version of one that a friend shared with me. It’s very nutritious and hearty. So while it fills me up, it seems to go very quickly because it’s hard to stop eating it!
You will need:
2 cups green lentils, rinsed and sorted
1 large onion
4 stalks celery (I was out of celery last time and this soup did just fine without, but it’s nice to have)
Extra virgin olive oil – about 2 Tbsp
1 large can (or two standard 14 oz cans) crushed tomatoes
Apple cider vinegar (to taste – 1 to 4 Tbsp)
2-3 bay leaves
Chopped fresh or frozen spinach, optional
Salt & Pepper to taste
Water or vegetable broth
The original recipe also called for a clove of garlic, but as I’m increasingly sensitive to garlic, I omit it from pretty much everything I make.
There are two ways you can go about this soup. I like to cook the lentils in a medium pan according to package directions, with one of the bay leaves, while I’m chopping the veggies. This makes the entire dish get done more quickly. I then saute the carrots, onion, and celery in the olive oil, right in the big pot that I will make the soup in. Once the veggies are soft, add everything else to the pot (add the lentils only when they’re done cooking); cook together, and bam, you have soup.
If you want to one-pot it, that’s fine too; cook your veggies in the pot with the oil only a little bit before adding the rinsed lentils, liquid, tomatoes, and spices. Always add the spinach toward the end, as it requires VERY little cooking time.
Last time I made this, I added a fresh jalapeno, chopped very fine. It didn’t make the soup spicy, but it did add another nice layer of flavor.
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