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Author Notes: Lentil soup is simple to make and is perfect for leftovers; enjoy this warming dish in the cool fall weather. —Grace O
- 1 tablespoon Tablespoon olive oil
- 1 medium onion diced
- 2 large carrots, peeled and chopped
- 1 large celery stalks, chopped
- 1 large parsnips, peeled and chopped
- 1 cloves of garlic, minced
- 1 dry bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 crushed red chili flakes
- 1 cup dry white wine
- 1 cup dry lentils (french or brown), rinsed well and drained
- 1 large Yukon gold potato, peeled and chopped
- 4 cups cups vegetable stock
- 1 fresh spinach, coarsely chopped
- salt and freshly-ground black pepper
- hot sauce (optional)
- Heat a tablespoon of olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and parsnips and cook, stirring often, for 8 to 10 minutes until vegetables are soft and onions are translucent.
- Add bay leaf, oregano, cumin, chili flakes and garlic to the pot and cook for another minute. Add wine and cook for an additional 1-2 minutes.
- Add rinsed lentils to the pot along with potato, tomatoes and stock.
- Bring the soup to a boil, then reduce to medium-low and allow the soup to simmer uncovered for 20 to 25 minutes. Add water, as necessary, ½ cup at a time if needed but a thicker consistency is best.
- Near the end of the cooking time, add spinach to the pot and stir in. Cover soup for the remaining 1-3 minutes.
- Taste for seasoning and add in salt and cracked black pepper, to taste. Garnish with hot sauce of your choice if desired.