Lentil Soup

This is a very easy Lentil Soup that just about cooks itself. Only one pot is needed, so cleanup is easy. I make a big pot of this soup when I am having a busy week. There’s enough for at least a couple of meals, for the two of us.

This is another recipe that lends itself well to a refrigerator clean-out. I added a yam to the soup this time but you could add any root vegetable when browning the onions, carrots and celery. Add softer vegetables such as squash or cauliflower near the end of the cooking time.

It’s a been a while since my last post. Brian and I bought a vacation home in Guerneville California, near Armstrong Redwoods. It is located about 1/2 hour from our home in Santa Rosa. Setting up a vacation rental business is more work than either of us had anticipated. Besides applying for permits, furnishing it and learning all the ins-and-outs of running an AirBNB we had some maintenance issues. We’ve been working on the project since January and finally have it listed and renting out. Our first guests are staying this coming weekend and it is booked almost solid through June!

Now that Covid restrictions are beginning to lift and travel is beginning to be possible again (Yeah!!!) I invite you to explore our neck-of-the-woods here in Sonoma County. If you need a place to stay our vacation home might be available! Here’s a link to our “Sunny Retreat in the Redwoods”

https://airbnb.com/h/sunandwoods

When you are busy, want to eat healthy and have little time, make a big pot of this delicious & hearty lentil soup. If your family enjoys it as much as mine do please leave a review (just below this post). Your review helps the success of this blog. Thank you!

Lentil Soup

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Recipe by Jackie’s Veggie Kitchen Course: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients for Lentil Soup

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, chopped

• 2 stalks celery, chopped

• 1 yam, chopped

• 4 cloves garlic, minced

• 1 bay leaf

• 1 tsp dried basil

• 1 can can crushed tomatoes (or 2-3 medium ripe tomatoes diced)

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 Tbs. red wine vinegar

• 1/4 tsp. garlic salt

• 1/4 tsp. smoked paprika (optional)

• to taste salt and pepper

Directions for Lentil Soup

• In a large soup pot heat oil over medium heat. Add onions, carrots and celery and yam; cook and stir until onion is tender.
• Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
• Stir in lentils, water and tomatoes. Bring to a boil. Reduce heat and simmer for 45 minutes.
• Stir in spinach and cook until it wilts.
• Remove from heat. Stir in vinegar, smoked paprika and garlic salt. Season to taste with salt and pepper and more vinegar if desired.

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