I hate to admit it, summer’s ending and it’s getting colder. And at times like this, my thoughts turn to a hot and hearty bowl of soup to take the chill off. One of my favorites is a Mediterranean Lentil Soup that is great tasting and nutritious. Just add a salad and a loaf bread and you’ve got dinner!
Mediterranean Lentil Soup
2 T. olive oil
1 yellow onion diced
1 celery stalk, thinly sliced
2 carrots, thinly sliced
2 cloves garlic, minced
1-1/2 cups lentils, rinsed
Note* I like to use red lentils for the color they impart to the soup. They can be found at Whole Foods.
8 cups chicken stock, store bought or homemade
3 Yukon Gold potatoes, peeled and cut into 1/4 dice
1 – 14 oz can diced tomatoes with their juice
1 T. fresh lemon juice, or to taste
2 cups fresh spinach, chard, or kale, rinsed, stems removed and cut into wide ribbons
salt and pepper
freshly grated Parmesan cheese for garnish
Heat olive oil in a large and heavy pot. Add onions, celery, and carrots and cook stirring often for a few minutes. Then add garlic and cook a minute longer.
Add the lentils and stock. Bring to a boil, then reduce to a simmer and cook until the lentils soften, about 20 minutes.
Add tomatoes, potatoes, salt and pepper. Simmer until the potatoes are cooked, about 20 more minutes.
Just before serving, add lemon juice. Although it may sound like a strange addition, don’t omit it as it adds a fresh and bright flavor to the soup.
Add kale, spinach, or chard and simmer gently just until it wilts.
Serve with Parmesan cheese, if desired
Recipe from Food to Live By