I heard about this lentil soup recipe way back in the autumn. And the original name of the recipe is Autumn Lentil Soup. It’s from a website called PCC Community Markets, which my friend Matt A. told me about. It’s really not limited to autumn, though–it’s a veggie-lentil soup you can make any time of the year. In addition to lentils, it has onions, carrots, potatoes, celery, and spinach. The original recipe calls for frozen spinach, but I used fresh baby spinach leaves in my soup. It also calls for two bay leaves, but since I didn’t have that, I left it out and added a little more thyme. I used a little less water, too, since I like my soups thick and chunky.
This is a really good thick, hearty, healthy soup! I mostly make soup in the autumn and winter, and wanted to make this before spring arrives. There are still some chilly days in March and there’s nothing like a good hot bowl of soup to warm you up!
Veggie Lentil Soup
VEGGIE LENTIL SOUP by NancyC, adapted from PCC Community Markets
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 6 ribs celery, diced
- 2 cups diced carrots
- 2 Tablespoons minced garlic
- 1 cup dried lentils
- 6 cups water
- 2 1/2 teaspoons dried thyme
- 3 medium size potatoes, diced to the size of sugar cubes
- 2 teaspoons salt
- 2 cups, well-packed, fresh baby spinach leaves (you can use the leaves whole, with stems removed, or coarsely chop leaves and stems)
- 1 teaspoon black pepper
In a large 6-quart pot or Dutch oven (or you could halve the recipe and make a smaller batch in a smaller pot) heat oil over medium heat. Saute onions, celery, carrots, and garlic until soft, about 8 to 12 minutes.
Rinse and drain lentils. Add lentils, water, and remaining ingredients except spinach and pepper. Bring to a boil; reduce heat to low and simmer, covered, for about 40 minutes, until lentils are tender and soup has thickened.
Add in the fresh baby spinach leaves and pepper and heat an additional 10 minutes. Serve hot.
Recipe from NancyC | nancy-c.com
I made this soup on a chilly day and it was just what I needed! This recipe makes a big 3-quart potful of soup, which is about 12 cups or 6-8 big bowls of soup, so you’ll have plenty to go around. Soup is a favorite cold-weather meal of mine, especially with some good crusty bread. What’s your favorite dish to eat on a chilly day?