It’s a drizzly cool Sunday, a good day for catching up on some neglected chores and for making soup! We love soups, they are nurturing, nourishing and simple to make. Its often a great way to use up all the left over veggies you have in your fridge. I always have a supply of lentils in the pantry. They do not need to be soaked before cooking (often the case with dried beans) and they cook up very quickly.
We had this lentil soup with a salad of mixed baby greens, avocado and grapefruit, making it a filling and satisfying meal.
Lentil Soup, serves 6-8
2 tablespoons extra virgin olive oil
2 cups carrots, peeled and chopped
2 cups celery, sliced
2 medium onions (or 1 large), peeled and chopped
1 15-ounce can organic diced tomatoes, drained
2 cups spinach leaves, cleaned, dried, and chopped
1 cup brown lentils, cleaned and rinsed
1/2 cup fresh parsley, chopped
2 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
6-8 cups organic vegetable stock
Salt and freshly ground pepper to taste
2 teaspoons red wine vinegar (optional)
Heat the oil in a large pot.
Add the onions, carrots, celery, and garlic and stir-fry until onions are translucent.
Add lentils, tomatoes, stock, and dried herbs.
Bring to a boil, then cover the pot, reduce heat, and simmer for about 45 minutes or until the lentils are soft.
Season with salt and pepper and stir in red wine vinegar if desired.
Add spinach and parsley and cook until spinach leaves just wilt, but still retain their color.
PS. if you don’t have spinach, its just as delicious without it, or if you have kale, you can use that instead.