Saturday marked the first day of fall. After a day of cleaning and organizing my house, for dinner I decided to welcome fall with a timeless classic -- lentil soup. Nothing like a warm bowl of soup on a crisp fall evening. I love the nutty taste and firm texture of lentils. This soup is hearty, savory and oh so good for you. You can just feel it in your soul.
My recipe is SOUPer simple, delicious, and of course healthy. I invite you to try it -- I think you will agree.
From the SOUP AND SALAD section of my NEW cookbook Shop, Cook, Eat: Outside of the Box.
Lentil Soup
A timeless classic.
PREP TIME: 10 MINUTES TOTAL TIME: 45 MINUTES SERVES 4
Ingredients
2 tablespoons extra-virgin olive oil
1 leek, thinly sliced
1 garlic clove, finely minced
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 teaspoons thyme
2 celery stalks, chopped
1 carrot, chopped
2 quarts vegetable stock (page 36)
1 (6 ounce) can tomato paste
1 ¼ cups dried lentils
Directions
In a large stockpot on medium heat, sauté the leeks, and garlic with the olive oil, salt, pepper, and thyme for 20 minutes. Add the celery and carrots and sauté for 10 more minutes. Add the vegetable stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer over low heat until the lentils are almost tender, about 30 minutes.
This soup is a great option for Meatless Monday. Serve with Artisan crusty bread and a spinach salad with your choice of vinaigrette or dressing.
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