Weekly Recipe
Lentil Vegetable Soup
2 cups dried brown or green lentils, rinsed
2 tablespoons olive oil
1 large onion, diced
3 celery stalks, diced
3 carrots, diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
2 bay leaves
1 can (14.5 oz) diced tomatoes
8 cups vegetable or chicken broth
2 cups fresh spinach
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Optional: 1/4 cup fresh parsley, chopped
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until vegetables begin to soften, about 5-7 minutes.
2. Add garlic, cumin, paprika, and thyme. Cook for another minute until fragrant.
3. Add lentils, diced tomatoes, bay leaves, and broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender but not mushy.
5. Add spinach and cook until wilted, about 2-3 minutes.
6. Remove bay leaves. Stir in lemon juice, salt, and pepper.
7. Taste and adjust seasonings as needed.
8. If desired, garnish with fresh parsley before serving.
Notes:
• Makes 6-8 servings
• Soup will thicken as it stands
• Can be stored in refrigerator for up to 5 days
• Freezes well for up to 3 months
Optional additions:
• 1 diced potato
• 1 diced sweet potato
• 1 cup chopped kale (instead of spinach)
• 1 teaspoon Italian seasoning
• Red pepper flakes for heat