Ah, January. Normally I’d be talking about how gray and sad the weather’s been here in Seattle, but fortunately I’d be lying to you if I said that now. It’s been gorgeous here this winter. Maybe a tish warm, but sunny and not gray, so I think we’re all counting ourselves lucky. That said, it’s still prime soup season, and lentil soup is my go-to, MVP, championship soup. I make a big batch at least every 10 days or so and take it for lunch. It’s warm, filling, easy, keeps well, and is great for cleaning out the veggie drawer and just using whatever you have. It’s pictured above with my buckwheat-oat biscuits, a fine combo if you’re so inclined.
What you need:
1 small white onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
1-2 inches of fresh ginger, chopped
1 russet potatoe, sweet potato, or whatever other potato you’ve got, chopped
Olive oil – roughly 3 Tbsp
1 can (the large one) of diced tomatoes (use fire-roasted tomatoes if you want a little extra zing- I highly recommend you try this)
1 cup of de Puy lentils, rinsed
6 cups of water
1 yellow bell pepper, chopped
two zucchini, chopped
1 handful of green beans, chopped
1 green bell pepper, chopped
1 tsp thyme
salt and pepper to taste
*Seriously, friends. Use whatever veggies you have on hand. Cauliflower, broccoli, sunchokes, whatever! It will be delicious. Trust me.Start by sauteeing onion, garlic, carrot, ginger, and potato in olive oil until onions are golden brown and carrots and potato are soft.
Next, add your can of tomatoes and bring to boil. Then add water, bring it to boil, then add lentils. Let boil for about 1 minute, and then bring it back to a low boil/simmer for 30 minutes, covered.
Once the lentil are cooked, add veggies and cooke for another 5-10 minutes. Add thyme, salt, and pepper, let simmer another 5 minutes or so and then serve. Unlike Flava-Flav, the flavors will only get better over time. Eat up and enjoy! 🙂