I am all about soups and stews these days. We have gone through our fair share of minestrones, potato leek, broccoli, and barley mushroom soups lately, but yesterday I made a real gem of a lentil soup and thought I needed to share the recipe with all of you…
Lemony Red Lentil Soup: Because I Care
You will need:
– 1 tbsp coconut oil or other cooking oil
– 1 large onion, sliced thinly
– 3 cloves garlic, crushed
– 3 carrots, diced (pieces should be around 1 cm cubed)
– 3 stalks celery, diced (1 cm cubed-sized pieces as well)
– 1 medium to large tomato, diced with juice and seeds saved
– 2 cups of dried red lentils, rinsed with cold water
– 4 cups vegetable broth
– 3 to 4 cups water, or to taste
– 1/3 package of chopped frozen spinach, thawed and rid of excess water
– 2 tbsp lemon juice
– 1 to 1.5 tsp rosemary
– 1.5 tsp salt (or to taste)
– ground pepper to taste
1. After rinsing red lentils in several changes of cold water, let soak in fresh cold water for 15 minutes.
2. In the meantime, saute onions over low heat in oil in a large stock pot until onions are tender and transparent (around 5 minutes).
3. Add carrot pieces and 1/4 cup vegetable broth to pot. Stir, cover, and simmer for 5-10 minutes, until carrots become tender.
4. Add celery pieces, garlic, tomato (with juice) and 1 cup of vegetable broth to pot. Simmer with lid closed for another 5-10 minutes, until vegetables begin to soften.
5. Add the rest of the broth, water to taste, salt and pepper and bring to a boil. (Turn up the heat to bring to a boil).
6. When soup is boiling, add lentils (minus the soaking water), rosemary, chopped spinach and lemon juice. Simmer on low heat with lid on for 30 minutes.
7. Remove from heat and adjust seasonings as necessary. Serve warm and enjoy! (Makes 8 to 10 generous servings.)