I married a serious lentil lover. I think, if he could, Damian would eat this soup 3-5 nights a week. He requests it constantly, and lucky for him it’s an easy make. Unlike a lot of soups, this one comes together in well under an hour. It’s a super-hearty, super-healthy, and many many levels of delicious.
Ingredients:
2 ribs of celery
2 skinny carrots
1/2 yellow onion
2-4 cloves garlic
1 tablespoon olive oil
1 bay leaf
1 tablespoon oregano
1 tablespoon basil
1 cup green lentils
1 large tomato, diced
4 cups veggie broth or water, more as needed
handful fresh spinach
1 tablespoon red wine vinegar
salt and pepper to taste
Instructions:
Dice the veggies and sauté the mirepoix, garlic, and olive oil in the bottom of a soup pan. When onions are glassy, add the bay leaf and spices and continue to sauté another few minutes.
Add the lentils and stir them into the sautéing veggies. Keep stirring them around for about 2 minutes (add more oil if needed). Add the tomato and broth, reduce heat, cover, and simmer for an additional 20ish minutes, until lentils are tender.
Before serving, stir in the spinach and vinegar. Spice as you wish.
Serve steaming in an old chipped mug, with a huge hunk of crusty bread.
Sandra
November 4, 2009
Seems delicious!
Homegrown Texan
November 4, 2009
Sounds like a delicious and easy recipe, but I have to say the “serve in an old chipped mug” is my almost my favorite part! 
Richard
November 4, 2009
I’m more of a red lentil guy they turn all mushy though so I might try these green ones
this finally got me inspired to make some Homemade stock/broth that you put the recipe up for. The results were a bit meh for me tbh, probably becuase I guessed the method and didn’t suate the garlic or cover the pot (doh), what do you do with the left over stock veggies? it seems a waste to throw them away.
Marcus
November 5, 2009
This recipe looks very easy and good, but what is the ingredient after the garlic?
Julie
November 5, 2009
You should submit this to WIC! Lentils are one of the foodstuffs given to all pregnant women and their kids and they are always looking for recipes to be dispersed to participants! Some of their recipes are ridiculous because they call for like 10 other expensive ingredients. This one is great- healthy, ethical and inexpensive!
Sayward
November 9, 2009
@ Kate – I still use and love that mug! It’s the first one I ever bought when I moved out on my own a looooong time ago, ha! And we miss you too!!!
@ Sandra – It is!
@ Homegrown Texan – It’s the little things that make the meal, no? =)
@ Richard – I always use old veggies that I wouldn’t be able to use up fresh (when I get caught with overstock), so it doesn’t feel like a waste. I compost the veggie mush when I’m done.
Sautéing is important because it adds fat, which gives the broth that extra richness and depth.
@ Marcus – Fixed! Thanks!
@ Julie – Really? That’s awesome that they’re giving out lentils. I should totally submit my recipe! I’ll look into it, thanks lady.
@ Salekdarling – Did you make it? How did it go??
Susie
November 14, 2009
Made your recipe last weekend and we loved it, loved it, loved it! Thanks ever so.
Sayward
November 16, 2009
@ Susie – Yay, I love hearing back when people make my recipes! I’m so glad it worked for you! =)
10 Comments to Recipe: Damian's Favorite Lentil Soup