This hearty soup is a staple in the Spirit Rock kitchen and will be in yours too. Our recipe is simply a suggested path with plenty of room for your own interpretation. If you don’t have canned tomatoes, use fresh. No lemon, try some vinegar for brightness. Add your favorite seasonal vegetables and leafy greens. This is a great vehicle for leftovers or little odds and ends at the back of the fridge
Ingredients
- 1 c green lentils
- 1 c each diced onion, carrot and celery
- 2 T olive oil
- 1 tsp salt
- 2 cloves garlic
- 1 tsp thyme
- 1 bay leaf
- 1 c diced or pureed tomato
- 1 qt vegetable broth
- 1 T lemon juice
Instructions
Sort and rinse lentils, cover with water and set aside
Sauté onion, carrot, celery, garlic, and herbs with olive oil in a large soup pot. Add salt right away. About 8 minutes, the vegetables should soften and lightly brown.
Add tomatoes and bring to a quick boil. Scrape the bottom of the pot for any nicely browned bits.
Strain lentils from their soaking water, stir into the vegetables, and add the broth.
Bring back to a boil, cover, reduce heat, and simmer on low for 1 hour.
Test lentils for doneness, taste for salt, and add lemon juice.