Lentil Soup
The lowly lentil.
It’s cheap, delicious, and not hard to come by.
Nearly once a week, I set out somehow to work this lovely legume into our menu rotation—most often resulting in a pot of spice-laden lentil soup. And so—this simple meal has become a staple, gracing our table on any given week night.
Though there are many recipes out there, my favorite happens to be from Cookie+Kate. I’ve adapted it to suit my family’s particular needs (as one does), but honestly, you can follow her recipe to a tea and be just as happy.
If lentil soup was good enough for Jacob, it’s good enough for me.
Here’s my take on this vintage staple.
You’ll need:
2 tablespoons coconut oil | 1 large onion | 3 carrots | 4 garlic gloves (minced) | 3 teaspoons cumin | 1 tablespoon curry powder | 1 tablespoon dried parsley | 2 cans diced tomatoes (14.5 oz) | 6-7 cups chicken stock | 1 cup lentils (brown) | salt & pepper (to taste) | 2-3 cups arugula or spinach | white vinegar (a splash or two)
I love red pepper flakes (and so does Kathryne from Cookie+Kate) but my family does NOT. So to keep everybody happy, I don’t add them while cooking, but I do put a healthy pinch into my own bowl to create that ‘kick’ for which I so long. If your family doesn’t mind spice, add a pinch or two to the pot at the end.
Now that you’ve gathered and prepped your ingredients, the cooking bit is easy.
Sauté the veg in coconut oil until soft. Add your herbs and spices. Next go in the tomatoes. Then add the stock, and let this mixture cook for about 5 minutes, until bubbly. Once it’s good and hot, add your lentils and salt/pepper to taste. Let this glorious concoction simmer away, unbothered, for approximately 1/2 hour with the lid on, stirring only occasionally. Add in your greens and a splash (or two) of white vinegar, cook for another 5 minutes—et voilà!
Done.
You can adapt this recipe in a myriad of ways. You can add any variety of greens you have on hand. And of course, you can you used box stock or make your own. Additionally, you can always use more or less onion and carrot, or you can substitute canned tomatoes for fresh cherry tomatoes—it’s up to you. But I have found the ratios above to be exactly how we like it each week, so that’s where I land. But honey, you do you.
To top it all off, add in a rustic boule of some sort—and sister, you’ve got it made.
I hope you love this recipe as much as we do.
