How to Make Homemade Lentil Soup a Recipe with Vegetables

by Joyce Dierschke

Winter is the perfect time for lentil soup. Really, any time is a good time for lentils - they are so good for you! This lentil soup recipe is easy and quick and will leave you with plenty of soup for today and tomorrow.

Okay, so here is the basic lentil soup recipe with vegetables:

 Ingredients:

• 2 Tblspoons of olive oil


• 3-4 cloves of garlic, chopped


• 1 large onion, chopped


• 6-7 medium size carrots, peeled and chopped


• 1 bunch of celery, chopped (include the leaves as they add a lot of flavor)


• 4 cups of water


• 2 cups of brown lentils


• 1 bunch of spinach, chopped


• salt and pepper to taste


• an 8 quart stockpot

*notice the recipe does not call for vegetable stock. This is because you will essentially be making your own vegetable stock as you make the soup. Most processed vegetable stocks have a great amount of salt, so I try to avoid them.

Directions:

1. Heat the olive oil in the stockpot on low to medium heat. Be careful not to burn the oil as it will ruin the taste of the soup. Once the oil is heated, add the chopped garlic and saute for about 2 minutes.


2. Next add the onion and saute until the onion is soft and translucent, about 5 minutes.


3. Now add the carrots and the celery, saute for about a minute and then pour in all of the water. Bring to a boil and let simmer for about 15 minutes.


4. Next add the lentils and continue to simmer until they are soft, about 20 minutes. Pause and take a moment to enjoy the aroma of lentil soup that is surely filling your home by now!


5. Ok, lastly add the spinach, stir and let simmer for another 10 minutes. Give the soup a taste. You'll need to add some salt and pepper. I sometimes will throw in a scant amount of red pepper flakes too for flavor - but be careful not to overdue it!

This recipe makes quite a bit of soup. If you're just one or two people, portion it out into containers and freeze what you don't eat. You'll have lentil soup at your fingertips for a few nights! Or, if you're a group - go ahead and enjoy it all!

Some things about lentils you may not know:
Lentils are in the legume family - most know as "beans". Like other legumes, lentils are low in fat and high in protein and fiber. Unlike some other legumes, like beans, lentils cook quickly and have a mild flavor. There are many types of lentils including French green lentils, brown lentils, red lentils, split lentils (also called dal), and a few more! Each variety cooks a bit differently, so be sure to consult cooking directions or you may end up with hard pebbles or mushy mush. Before cooking, always rinse lentils and look for small stones and other debris that may be inadvertently packaged with them. You can store dried lentils for up to a year in a cool, dry place.

Lentils are ideal for vegetarians, especially if combined with a starch. This recipe can be easily modified to include some elbow or other type of macaroni.