Yesterday was a tough day. It was just one of “those” days where everything seemed to be going wrong. First, we noticed the heat was out of control, heating up the house to temperatures that would rival the Sahara desert. A quick service diagnosis revealed a broken valve in our boiler, and a costly fix in our future. Second, our check engine light came on in our vehicle. And finally, the pump on our dishwasher gave out. After an exhausting and emotional day, all I wanted was some comfort food.
I love soup. I have a Pinterest board dedicated to just soup, and there are so many kinds. Chowders, stews, soups. Chunky soups, creamy soups, dreamy soups. So many soups. But yesterday, one came to mind immediately. One that wasn’t on my Pinterest board. One that reminded me of my childhood – my mother used to make it on occasion. Hearty, healthy lentil soup. In didn’t even need a recipe – just cooked it up from my heart. ❤️ But if you’re interested, here it is:
1 medium onion, chopped
2 cloves garlic, minced or finely chopped
2-3 stalks celery, chopped
2 large carrots, peeled and chopped
2 potatoes, peeled and chopped
1 can diced tomatoes
2 cups dry lentils, green or brown
2 handfuls of fresh spinach (or you could use frozen spinach if you prefer)
6 cups of vegetable buillion
1 tbsp. Olive oil
Add oil and sautee garlic, onion and celery in large soup pot. Add potato and carrot, stir for a few minutes until coated. Add can of diced tomatoes and veggie buillion. Let the veggies cook for five to ten minutes. Add in lentils and simmer on stove for 20 minutes, stirring occasionally. Add in spinach and salt and pepper to taste. Simmer for an additional 10 minutes until heated through. Your veggies should be tender and your lentils will be cooked through, leaving you with a rich and delicious soup!
Pro tip: dry lentils need a lot of broth to cook, so of your soup seems to be drying up, add additional water to the pot evey so often.