Soup’s On!

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

Serves 6-8

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
Myra Goodman


2 thoughts on “Soup’s On!

  1. Another winner, Kathy. I am a huge soup fan. Lentil, black bean, white bean, navy. One question: Does the Kale really wilt without being too chewy? Also, I would add bok choy to the list of last minute greens. It’s fantastic.

    Keep the blogs coming!

    P.S.: Did you say Club Isabella was good? We are taking my mom for her 90th birthday.

  2. Bok Choy would be delicious. I’ll have to try it next time. Kale would be chewier, but I kind of like that texture. Just be sure to chop it and cook it a bit longer than the other greens. You don’t want it too chewy.
    Yes, Club Isabella was good, but check out their menu online to make sure your mother would enjoy their cuisine. It has a French theme. I’d love to hear how you liked it.

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