Lentil soup is simple to make and is perfect for leftovers; enjoy this warming dish in the cool fall weather. —Grace O
Tablespoon olive oil
medium onion diced
large carrots, peeled and chopped
large celery stalks, chopped
large parsnips, peeled and chopped
cloves of garlic, minced
dry bay leaf
crushed red chili flakes
dry white wine
dry lentils (french or brown), rinsed well and drained
large Yukon gold potato, peeled and chopped
15-ounce canned tomatoes
fresh spinach, coarsely chopped
salt and freshly-ground black pepper
hot sauce (optional)
In This Recipe
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.