This soup makes me happy. Ever since my days in college and cooking for one it has always been my go-to recipe. Is the love of lentils an acquired taste? They are cheap. hmm. Does that make a difference? This is a filling soup and so good for you. Oh, and by the way, it’s vegetarian.
I’m not going to say you’ll ruin it with sausage or kielbasa but if you have hungry meat eaters then by all means….meat it up.
As always, use this recipe as a guideline not the rule. I usually make it with carrots but there were none to be found. In the fridge, that is. I bet there are plenty at Shady Maple but it was -2˚ when I made this batch.
Get creative. Like this. I’ll go first… add mushrooms. shaved brussels sprouts or swiss chard instead of spinach. Try cumin or curry for a different flavor. Your turn.
- 2 tablespoons extra virgin olive oil or chipotle infused Seasons Olive Oil
- 1½ - 2 cups chopped onions
- 4 cloves garlic, chopped
- 3 stalks celery, chopped
- 3 tablespoons dried Italian herb blend
- 2 tablespoons lemon juice or 2 teaspoons dried lemon pepper seasoning
- 2 dried bay leaves
- 12 ounces sweet potatoes, peeled and chopped (substitute carrots for sweet potatoes)
- 28-ounce can of diced tomatoes
- 2 tablespoons tomato paste
- 6 cups low-sodium broth
- 8 ounces dried lentils (I went all in and used the whole bag..I like mine stew like)
- ½ cup whole grain rice
- 2 handfuls of spinach or kale *add just before serving so it's not overcooked*
- sea salt and pepper, to taste
- Sauté the onions, in a 4-quart soup pot, until golden. Add the garlic and celery sautéing until tender.
- Stir in the Italian herbs, lemon juice, bay leaves, sweet potatoes, tomatoes, tomato paste, broth, lentils and rice.
- Bring to a boil, cover, reduce to simmer for about 30 minutes until the lentils and rice are tender. Stir in the greens just before serving.