Ahhh Lentils – a staple in Middle Eastern and Indian cooking. They cook faster than any other legume and provide our bodies with fiber and magnesium. AND they taste yummy!!
We had a bit of a cold spell this weekend – I won’t even attempt to compare to the rest of the country, but it was cold to us – so I thought what a perfect time to make some soup.
This recipe showed up in my inbox just after I had pulled a bag of lentils out of my cupboard thinking I needed to use them. Isn’t it funny how life works that way sometimes?
It’s created by one of my favorite vegan cookbook authors Robin Robertson. She created this recipe for VegNews magazine another of my absolute favorites too!
Simple to make, delicious to eat – just how I like it.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves
- 2 tablespoons dry sherry or white wine
- 1 cup French lentils
- 1 14.5-ounce can petite diced tomatoes, undrained
- 2 teaspoons Herbes de Provence
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups vegetable broth
- 4 cups baby spinach
1. In a large pot over medium heat, heat olive oil. Add onion, carrot, celery, and garlic.
2. Cover and cook until softened, about 5 minutes.
3. Stir in sherry, then add lentils, tomatoes, Herbes de Provence, salt, pepper, and broth.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes, adding more broth if needed.
5. Taste and adjust seasonings.
6. About 5 minutes before serving, stir in the spinach.
Makes 4 servings….Enjoy!
P.S. Click here for other tips on cooking lentils.