Lentil Soup September 16 2014

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One of my go to recipes all year, but especially as it gets cooler here in the east.  It's a great soup to help balance your hormones, give you easy to digest protein and tons of vegetables.  Toss a little parmesan cheese on for a change, throw some rice in, serve with a kale salad and you have a delicious meal.

Enjoy!




Ingredients:

  • 1 cup brown lentils
  • 8 oil soaked sun dried tomatoes drained and chopped
  • 1 medium onion, diced
  • 3 stalks of celery, sliced
  • 3 small carrots, diced
  • 1 tablespoon olive oil
  • 2 teaspoons garlic
  • 9 cups light vegetable stock or water (I use light vegetable stock – I like the Trader Joe brand best and lately I’ve been using just water)
  • Freshly ground pepper
  •  1  teaspoon salt
  • 3 cups spinach leaves – I probably use slightly more)
  • 2 teaspoons tomato paste

Rinse lentils well to remove all dirt and grit.  Place lentils in 6 qt saucepan with sun-dried tomatoes, onion, celery, carrots, olive oil, garlic and stock.  Bring to a boil, then simmer 5 minutes, skim and discard foam that rises to the surface.  Add the pepper, reduce to simmer.  Cover, leaving only a little bit uncovered and continue to simmer for 2 ½ hours

When all of the lentils and the onion are very tender, mash about ¼ of the lentils against the side of the pan with the back of a cooking spoon.  Leave the rest intact.  Stir in the salt, spinach and tomato paste.  Cook until the spinach is tender, about 5 minutes ( I generally cook longer than that)  Remove from the heat, taste and adjust the seasonings.  Soup may be prepared up to 5 days in advance if refrigerated in an airtight container, does not freeze well.