Veggie Lentil Soup
I love soup. I love it more than a person probably should. To me, it’s a pretty perfect food. But only, and I mean ONLY, if it’s done right. In other words, no whimpy soup for me. Give me texture, give me flavor and give me satisfaction. Give me this Veggie Lentil Soup!
Is there a season for soup? To me, not really, but to most, yes. The start of fall is usually when the season kicks off and usually lasts until the end of winter. When we’re all ready for sunglassess and the beach. BUT, I think soup season should be year-round and here’s why.
Soup is Evergreen
You knot that saying about content being “evergreen.” That means that it’s always relevant. It’s the opposite of seasonal. I believe that soup is evergreen. That no matter what actual season we’re in, there’s a soup for it! In the summer, it’s a cold soup like a yummy garden tomato gazpacho and in the fall it’s butternut squash. In the winter, I’ll take my bowl of chili (does that count as soup?) and in spring I want bowls of fresh pea soup. See? It works! Soup is ALWAYS a good idea!
Veggie Lentil Soup
As for this soup, I feel that it’s also evergreen. In other words, I could eat this soup any time of year and be happy. It comes together quickly and is so tasty and incredibly satisfying. What’s not to love about that!? It’s so good that I think you should give it a try! Grab the recipe below, make it and then tell me what you think! Cheers!Print
A cozy bowl of soup is just what you need! And this Veggie Lentil Soup happens to also be vegan, vegetarian and gluten free!
- 1 tablespoon extra virgin olive oil
- 2 medium carrots, diced
- 2 medium stalks celery, diced
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup dried green lentils, picked through and rinsed
- 5 cups water or low-sodium broth vegetable broth
- 3–4 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
- 1 (10-oz) bag baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon red wine vinegar or lemon juice
- Heat the oil in a large Dutch oven or pot over medium heat. Add carrots, celery and onion and cook, stirring often, until softened, about 8-10 minutes. Add the garlic, cook 1 minute. Stir in the tomato paste and cook until brownish-red, about 2 minutes more. Add the tomatoes and their liquid, the lentils, water (or broth) and thyme. Bring to a simmer, partially cover with a lid and cook 30 minutes.
- Remove 2 cups of the soup and purée in a blender until smooth, or use an immersion blender and purée for just a few seconds (leaving some texture). Return the blended soup to the pot and add the spinach and simmer for 1 to 2 minutes, or until the spinach softens. Season with salt and pepper and finish with lemon juice.
- Category: soup