Lentil Soup

The first big rain storm of the season rolled in last weekend and my dinner of choice for rainy nights is soup.  I like to curl up with a big bowl of comforting soup and a good book. I was surprised to discover that I had never posted a recipe for a lentil soup, one of my favorites.  So here is my simple, easy lentil soup recipe for rainy days.

Like with most soups, you start with an onion.

Peel and chop the onion and saute it in olive oil.  Then, I added some minced garlic and a couple of chopped carrots.  






















I used 6 little carrots from my garden that would equal 2 large ones.
  

I also used fresh tomatoes from my garden that I blanched and chopped but you can easily use a 28oz can of diced tomatoes.  A 28 oz can of diced tomatoes is roughly equivalent to 2 cups.

I added the diced tomatoes and and some curry powder, ground cumin, thyme and some salt, and let everything simmer for about 5 minutes.

Then I added a cup of lentils, two cups of water and 4 cups of broth.  I like to use Imagine No-Chicken broth.   It takes about 45 minutes to an hour to soften the lentils,  I prefer to cook this soup on a very low heat, to prevent the carrots from breaking down.  When the lentils are tender, remove 1 cup of the soup and puree it in a blender and add it back along with 2 cups of spinach leaves.  As soon as the spinach is wilted, it's ready.

This recipe makes about four servings, don't be afraid to double the recipe.  It's that good and even better the second day!

Lentil Soup
Makes 4 Servings - Use organic ingredients whenever possible

2 tablespoons extra virgin olive oil
1 yellow onion
2 carrots
3 cloves garlic
1 28oz can of diced tomatoes
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 teaspoon salt
1 cup green lentils
2 cups water 
4 cups Imagine No-Chicken broth (or vegetable broth)
2 cups baby spinach leaves

Heat the olive oil in a large heavy pot over a medium low heat
Peel and dice the onion into very small pieces.
Saute the onion in the oil for 3 minutes.
Trim the ends off the carrots, cut lenghtwise and chop into small pieces.
Add the chopped carrots to the pot and saute for 3 minutes.
Peel and finely chop the garlic.
Add the garlic to the pot, stir and simmer for 2 minutes.
Add the tomatoes, spices and salt, stir and simmer 5 minutes.
Add the lentils, water and broth.  
Stir and simmer for 45 minutes to an hour, until lentils are tender.
Remove 1 cup of the soup and blend it until smooth.
Add it back to the soup along with the spinach.
When the spinach is wilted, turn off the heat and serve.