Lentil Soup

Go ahead and tell your husbands and your kids to thank me because I have a top notch recipe for a meatless, veggie loaded soup that they will request on their birthdays for years to come.

I made a huge pot last week so we would have a meal to welcome us home after our trip to Charleston. It was comforting, coming home to this lentil deliciousness after a 7 hour drive and being jolted back to reality after a romantic getaway.

So... here ya go...

1 large onion diced
3 carrots diced
extra virgin olive oil
3 cloves garlic, minced
2 cups dry lentils (soak for a few hours if you have time)
enough water to cover lentils, seasoned with beef bullion (I use Better Than Bullion)
1  28 oz. can diced tomatoes
chopped frozen or fresh spinach (several handfuls)
fresh parsley

Coat the bottom of a large soup pot with olive oil, heat, add onions and carrots. Cook until tender and then salt and pepper generously. Lower heat, add garlic and stir. Add lentils. Cover with water/beef bullion. Bring the heat up and allow lentils to simmer until soft (45 minutes to 1 hour). Add tomatoes, spinach, parsley, and more salt and pepper to taste.

Allow to simmer at least an hour before serving with a slice of French bread! Also, if you like a little kick, drizzle some pepper sauce on your serving. It's so good! Bon appetit! You're welcome!

P.S. Soup is forgiving. Add more liquid if your need to or any other veggies that you like.

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  1. Love lentil soup! I'm so happy for the return of soup season - I'm a little lost in hot weather without soup in the fridge.

  2. My mother always made lentil soup, but minus the tomatoes and spinach. I'm eager to try your variation. I make soup year round. My summer soups include gazpacho, chilled cucumber and vichyssoise -- perhaps not as hearty as winter soups, but still very refreshing.

  3. I am going to make this this week--thanks for posting!


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