Lentil & Vegetable Soup

Remember that day a couple weeks ago when it was close to 80 degrees outside? People emerged from their offices, skirts without leggings were worn and the sun was shining. Wasn't that the beginning of spring? Apparently not because once again, it's chilly and windy and I just want to be outside without a jacket on.

So I guess that means it's still soup season too. This soup is another great recipe from The Perfect Portions Cookbook. I added some leftover Easter ham to this as well but it's delicious as-is.

I didn't think I liked lentils, probably from being force fed them as a kid along with brussel sprouts and cauliflower, but my taste buds have matured with age. Onions, garlic and carrots are sauteed to give them a head-start in the cooking process. The lentils are added along with the broth and diced tomatoes.

 

Everything is brought to a boil and then simmered until the lentils are nice and soft. The last step is adding some chopped spinach or kale for some extra greenery.

 

This soup is carrying me through the (hopefully) final days of chilly weather, warming my frosty heart as it pines for summer.

 

Recipe
From The Perfect Portion Cookbook

• 1 cup carrots, chopped
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup green lentils
• 1 15oz. can of diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup chopped spinach or kale

1. Saute the carrots, onion and garlic in a saucepan with a little olive oil (about a Tablespoon).
2. Once the onions are soft and slightly translucent, add the lentils, tomatoes and broth.
3. Bring the soup to a boil, then reduce to a simmer.
4. Cover and cook until the lentils are soft.
5. Stir in the chopped spinach or kale.