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Vegetable and Lentil Soup

Vegetable and Lentil Soup is rated 4.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4

On a cold night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. Unlike other dried legumes, lentils need no presoaking, so think of this recipe when you want homemade soup but are short on time.

Ingredients:

  • 2 cups (14 oz./440 g) brown lentils
  • 2 Tbs. olive oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 garlic clove, pressed or minced
  • 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth
  • 2 cups (16 fl. oz./500 ml) water
  • 1 can (28 oz./875 g) low-sodium diced or crushed tomatoes
      with juices
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 oz. (125 g) baby spinach
  • 2 Tbs. dry sherry

Directions:

Pick over the lentils and discard any stones or grit. Rinse in a colander under cold running water and drain thoroughly.

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the carrot and cook, stirring, until softened, about 3 minutes more. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds.

Stir in the broth, water, lentils, tomatoes with their juices, paprika, cumin, salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer gently until the lentils are very tender, about 20 minutes. Chop the spinach coarsely and stir into the soup. Cook, uncovered, just until the spinach wilts, about 1 minute. Stir in the sherry. Ladle the soup into bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Rated 4 out of 5 by from Yummy & healthy This is a fabulous recipe. However, the lentils need at least 35-40 minutes cooking time. The 20 minutes listed on the recipe will give you al dente lentils. The addition of the dry sherry is especially nice. Once cooked for the right amount of time, it is a delicious meal in itself.
Date published: 2014-03-12
Rated 4 out of 5 by from Good basic recipe but needed more salt I did alter the recipe (wanted a little more body) but not enough salt is not enough salt either way. I used 1 tablespoon of salt, 4 cloves garlic, added 3 ribs celery, 2 cans white beans rinsed and replaced spinach with 1/2 pieces of Swiss chard. I also garnished with fried bacon bits. I did not add extra salt until after tasting it with the original amount of salt specified and then added beans - I know that step would have required more salt. My broth was not reduced sodium. Anyway, it worth a try on a cold, winters day along with WS Crusty Country Bread. Used All Clad Slow Cooker Aluminum Insert on stovetop and Sassafras Round Bread Cloche for bread.
Date published: 2014-03-04
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