It is so easy to eat food that is not-so-good for you while feeling blue or under the weather. Personally, when I feel that way, I can either crave McDonald’s, or, I want to eat salads all day. (Talk about two ends of the spectrum!) Today, I felt like remaining on the healthier side of things; this lentil and carrot soup recipe was exactly what I needed to make in order to stay on track. Aromatic and filling, this soup found on Simply Recipes is now on my list of favorite soups (the list getting quite long at this point).
Lentil and Carrot Soup
Ingredients
1 Large Yellow Onion, finely diced
1 tsp Dried Thyme
2-3 Garlic Cloves, finely diced
3 Celery Stalks, finely diced
3 Carrots, peeled and finely diced
1 Sweet Potato, diced
2 cups Lentils of your choosing
1/2 bunch Spinach, stemmed and thinly sliced crosswise
2 Tbsps Tomato Paste
8 cups Vegetable Broth (Or water if in a pinch)
1 Tbsp Worcestershire Sauce or Low-Sodium Soy Sauce
2 Tbsps Olive Oil
3 Tbsps Lemon Juice
Salt and Pepper, to taste
Optional: Cooked Chicken Pieces
Instructions
In a soup pot over medium heat, heat the olive oil. Once the oil shimmers, add the onions. Cook, stirring occasionally for 10 minutes or until golden brown.
Push the onions to the side of the pot. In the space you made, add the tomato paste. Stir for 2 to 3 minutes, or until the tomato paste darkens into a deep brown hue. Add the thyme, garlic, celery, and carrots. Stir for 2 minutes.
Add the lentils, broth or water, soy sauce, salt and pepper to the pot. Adjust the heat to medium, so the soup is just at a gentle simmer. Simmer for 55 to 60 minutes, or until the lentils are soft.
Use an immersion blender and purée just until the soup takes on a little body and thickens. (You can also scoop out 2 cups of the soup and purée it in a blender until smooth).
Return the blended soup to the pot and stir in the lemon juice. Add the spinach or kale and simmer until it softens, about 1 to 2 minutes. If you wish to omit the leafy greens, you can also chop some up and leave it on the side to be added on a bowl by bowl basis.
Do a taste test and adjust salt, pepper, and lemon juice, if needed. Leftovers will last in the freezer for up to six months.
Enjoy!
Related:
Pasta with Lentil Sauce Recipe