Lentil Soup September 16 2014
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.
- 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.