Lentil Vegetable Soup
My Lentil Vegetable Soup
is going to make you happy. This soup is a perfect for a night when you just want to eat something that’s blowing up with flavor, warming your insides, and healthy… well except for all the grated cheese I put on mine because I LOVE my grated cheese.
You’ll need:
- 1 medium onion, chopped
- 3 celery stalks with leaves, chopped
- 5 garlic cloves, chopped
- 1 tsp crushed red pepper flakes
- 2 medium size carrots, chopped
- 1 cup cauliflower florets (more is good, too)
- 1 tsp cumin
- 2 tbs olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 2 quarts of vegetable stock (a good store bought low sodium brand is great)
- 1 lb raw lentils, washed
- 8-10 ounces of baby spinach
- 1 cup water
Directions:
- In a pot (4-qt. saucepan or a Dutch oven) heat the olive oil
- Add the onion, celery, garlic, carrots, cauliflower, salt, pepper and crushed red pepper flakes
- Sauté for 5 minutes on a medium heat
- Add the stock, water and bring this to a boil
- Add the lentils and cumin. Reduce the heat to a simmer, stir and cover
- Simmer for 30-45 minutes until the lentils are tender and done
- Stir in the spinach cover and simmer 5 minutes
- Serve with a drizzle of extra virgin olive oil and some grated Romano or Parmesan
Daniel Mancini
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