Even though it’s a delightful 75 degrees in California, I just got back from two weeks in the frozen New York City (yes, that has been why my posts have been sparse!)  and I was in need of a good stick to your bones, comfy, cozy winter soup!  This concoction of most of what was in my refrigerator turned out fabulous and is definitely going in the go-to recipe pile!  ps yes those are carrots in the soup, they are heirloom purple, orange, and white carrots I got from the farmers market 😉

Comfy, Cozy Lentil Soup

Serves 8

What you’ll need:

1 medium onion, diced

3-6 small to medium carrots, sliced

2 small (or 1 big) leeks, sliced (light part only)

32 oz. vegetable broth

2 cups water (plus some if needed)

4 oz. lentils, rinsed

1/4 tsp. oregano

8 oz. mushrooms, sliced and halved

5 cloves of garlic, chopped

14 oz. white beans

2 cups of fresh spinach, sliced

1/4 cup fresh parsley, chopped

salt and pepper to taste

What you’ll do:

In a large pot, saute the onions, carrots, and leeks in a few tablespoons of olive oil until the onion is just soft (about 2 minutes) on medium heat.  Add in the vegetable broth and 2 cups of water.  Add the lentils and bring to a boil.  Reduce the heat to a simmer and add in the oregano, mushrooms, and garlic.  Let cook covered for about 15 minutes.  When the lentils are soft, add in the beans, spinach, and parsley.  Stir to wilt and season with salt and pepper.  Serve warm and enjoy!

Printer Friendly Version