Lentil Soup
Hearty and healthy soup that will keep you warm on a cold day
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 6-8 cups Vegetable Stock
- 1 cup red or white wine
- 4 stalks celery, diced small
- 1 medium sized onion , chopped
- 1 medium sized red potato, chopped
- 2 cloves garlic , chopped
- 2 handfuls spinach or kale, chopped
- 2-3 fresh tomatoes, chopped or equivalent canned
- 1- 1 1/2 cups lentils, cooked according to package
- Salt and pepper to taste, red pepper flakes to taste , all purpose seasoning to taste
- 1/2 teaspoon garlic powder
Instructions
- Cook lentils in a pot with enough water to cover. Any color of lentils is fine. I cook the lentils until they just under cooked. The lentils should not be mushy. When done drain and set aside.
- While lentils are cooking, in a large soup pot, sauté the carrots, onion, celery, garlic in 1 Tablespoon Extra Virgin Olive Oil. When softened, add stock and simmer for 5-10 minutes.
- Add lentils and potato, bring to a boil, then turn down heat to low simmer. Add tomatoes. About 30 minutes prior to serving, add spinach/kale and tomatoes. Keep on a low simmer until ready to eat. Before serving, taste and adjust seasonings if needed.