Perhaps, like my mother, you have been wondering how I'm feeling since I got back from my roadtrip. After a week of meals on the go and McDonalds: The Official Breakfast of Road Trips, I haven't been feeling so well.
So last weekend, I made a big pot of lentil soup and thawed out some wheat ciabatta that I had in my freezer. It was just what I needed -- delicious, healthy, and easy on my tummy.
Give this recipe a try, but feel free to make it your own. I rarely make this soup the same way twice. It comes out great with just water, but if you have chicken or vegetable stock on hand, go ahead and use it.
2 Tbsp. olive oil
1 med. onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 tsp. ground cumin
3 cloves garlic, finely diced
2 cups lentils, rinsed and drained (go ahead and use a whole bag if you have it, just increase the liquid slightly)
8 C. water
3 red bliss potatoes, peeled and cut in about 1/2-inch dice
1 10-oz. package frozen chopped spinach
Salt & Pepper to taste
1. Heat oil in soup pot over medium heat. Add onion, celery, and carrots and saute until onion is clear, approx. 5-7 minutes. (I always season the veggies with salt and pepper as they saute.) Add cumin and garlic, saute 1 minute.
2. Add lentils and water. Stir. Raise heat to medium-high and bring to a boil, then reduce heat to a simmer. Cook soup 15 minutes, stirring occasionally. Take this opportunity to clean up the mess you just made.
3. Add potatoes, then continue cooking 20-25 minutes, or until potatoes and lentils are almost done. Add water as needed to create a good soup consistency (the potatoes will thicken the soup quite a bit).
4. Add frozen spinach, raise heat slightly, and allow spinach to thaw in the soup. When soup returns to a simmer and spinach is thawed and stirred through, check potatoes and lentils for doneness. Keep simmering until desired texture is reached. Taste, and add salt and pepper as needed.