Author Notes
Lentil soup is simple to make and is perfect for leftovers; enjoy this warming dish in the cool fall weather. —Grace O
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Ingredients
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1 tablespoon
Tablespoon olive oil
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1
medium onion diced
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2
large carrots, peeled and chopped
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2
large celery stalks, chopped
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2
large parsnips, peeled and chopped
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2
cloves of garlic, minced
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1
dry bay leaf
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1 teaspoon
dried oregano
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1 teaspoon
ground cumin
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1 teaspoon
crushed red chili flakes
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1 cup
dry white wine
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1 cup
dry lentils (french or brown), rinsed well and drained
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1
large Yukon gold potato, peeled and chopped
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1
15-ounce canned tomatoes
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4 cups
vegetable stock
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1 cup
fresh spinach, coarsely chopped
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salt and freshly-ground black pepper
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hot sauce (optional)
Directions
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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.
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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.
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Add rinsed lentils to the pot along with potato, tomatoes and stock.
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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.
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Near the end of the cooking time, add spinach to the pot and stir in. Cover soup for the remaining 1-3 minutes.
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Taste for seasoning and add in salt and cracked black pepper, to taste. Garnish with hot sauce of your choice if desired.
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