Author Notes
My grandma's goodness hits the spot on any winter evening and offers a wonderful lunch at home or the office. I grew up on this simple family recipe and it warms the belly and the heart after ski days in the Sierra Nevada.Eat it by the cup, bowl or with a salad and straight-from-the-oven bread. —Nutsaboutgoodbites
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Ingredients
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1 pound
dry lentils
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3
carrots (peeled and cut in rounds)
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1/2 cup
chopped onions (white or yellow)
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2
garlic cloves
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1/2 cup
grated Parmesan (optional)
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1 cup
spinach (optional)
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1
Loaf of bread or croutons made from whole wheat toast (Optional)
Directions
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Saute chopped onions and garlic in olive oil. Add carrots and cook for 10 to 12 minutes until the carrots soften.
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Add lentils and 6 cups of water.
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Cook for 45 minutes until lentils soften.
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OPTIONAL: Top with fresh chopped spinach leaves, homemade whole wheat croutons or freshly grated parmesan cheese. Excellent served with fresh bread, a salad or just by the bowlful.
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Enjoy leftover lentil soup with crushed tomatoes or a splash of your favorite marinara sauce.
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