Friday, January 9, 2015

savory lentil soup

This is a wonderful winter soup that is so satisfying but not too heavy. This is the best lentil soup I have ever made and the kids really loved it too. My four year old was even thanking me the next day for the yummy soup! It is based on a recipe from The Whole Life Nutrition Cookbook.

serves 6


1 Tbsp. olive oil
1 large onion, chopped
3 large carrots, diced
2 Tbsp. fresh thyme (or 1 Tbsp. dried)
1 tsp. garam masala* (curry if you need to be quick but it will give a different flavor)
2 cups lentils (I used brown but green would work too)
8 cups chicken broth or vegetable broth (this adds deeper flavor but you can always use water)
2 cups chopped tomatoes (canned are fine)
4 cups baby spinach leaves
1-2 tsp. salt
2 Tbsp. red wine vinegar
bacon, chopped (optional) I used some delicious Hempler's uncured smoked bacon. Some chicken sausage would work well too.

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, or until soft.
2. Add the garlic, carrots, thyme, and garam masala and sauté 5-7 minutes more.
3. Add lentils and liquid, cover the pot and simmer for 35-40 minutes.
4. Add tomatoes, spinach, sea salt, bacon, and red wine vinegar and simmer for 10 minutes more.

*you can make your own by mixing:
2 tsp. ginger
1 tsp. cinnamon
2 tsp. pepper
3 tsp. cumin
3 tsp. coriander
½ tsp nutmeg
1 tsp. ground cloves 
2 tsp. ginger

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