"Classic Lentil Soup: A Hearty and Nutritious Comfort Food"

 

Classic Lentil Soup

Ingredients:

1. Lentils:

   • 1 1/2 cups green or brown lentils, rinsed and drained

2. Vegetables:

   • 1 large onion, finely chopped
   • 2 carrots, peeled and diced
   • 2 celery stalks, diced
   • 3 cloves garlic, minced
   • 1 can (14.5 oz) diced tomatoes, with juices

3. Liquids:

   • 6 cups vegetable broth (or water)
   • 1-2 tablespoons olive oil

4. Spices and Herbs:

   • 1 bay leaf
   • 1 teaspoon ground cumin
   • 1 teaspoon dried thyme
   • 1/2 teaspoon smoked paprika
   • Salt and pepper to taste

5. Optional Add-ins:

   • 1-2 cups chopped spinach or kale
   • 1 tablespoon lemon juice or red wine vinegar (for added brightness)

Instructions:

1. Prepare the Vegetables:

   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onion is translucent.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. Add Spices and Lentils:

   • Stir in the ground cumin, dried thyme, and smoked paprika. Cook for about 1 minute to toast the spices.
   • Add the rinsed lentils to the pot and stir to combine with the vegetables and spices.

3. Add Liquids and Tomatoes:

   • Pour in the vegetable broth and diced tomatoes with their juices.
   • Add the bay leaf and stir to combine everything.

4. Simmer the Soup:

   • Bring the soup to a boil over high heat.
   • Reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the lentils are tender but not mushy.

5. Optional Add-ins:

   • If using spinach or kale, stir it into the soup during the last 5 minutes of cooking to wilt the greens.
   • Add lemon juice or red wine vinegar at the end for a touch of acidity to brighten the flavors.

6. Season and Serve:

   • Taste the soup and season with salt and pepper as needed.
   • Remove the bay leaf before serving.
   • Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.

Notes:

• This soup stores well and often tastes better the next day as the flavors meld.
• It can be frozen for up to 3 months. Reheat on the stove over medium heat until warmed through.

Serving Suggestions:

• Serve with crusty bread for dipping.
• Pair with a simple side salad for a complete meal.
• Top with a dollop of yogurt or a squeeze of fresh lemon juice for added richness and flavour.