There are weeks when I survive purely on a giant pot of soup and apples. Usually, it’s some type of bean mixed with vegetables and maybe a little bit of rice or pasta. Last week, I finally settled on the final version of Three Lentil Soup. It literally makes a vat of soup in just under an hour, but the soup freezes and reheats well and does not need much attention once the lentils are in the pot. If you happen to have the dregs of a bottle of white wine, substitute that for up to 1 cup of the water or broth. Don’t bother to open a bottle for the soup though.

Three Lentil Soup with Spinach
Serves 12

3 T olive oil
1 large onion, diced
3-4 carrots, scrubbed and chopped
4 stalks celery, diced
2 t thyme
2 bay leaves
2 dried mushrooms, preferably shiitake
2 cups lentils, any type that will not dissolve on cooking
–> I use 1/2 c black beluga lentils, 1 c common brown lentils, and 1/2 c French lentils
8 c water or vegetable broth
10 oz spinach, chopped (frozen or fresh)
Salt and pepper to taste
Optional: 1/4 c millet or quinoa

Saute the onion, celery, and carrot in the oil over medium heat in a large pot for 5 minutes until softened. Add the thyme, bay, and mushroooms and saute for 5 minutes until the onions are translucent. Add the water, lentils, and millet/quinoa, if using, and simmer for 35 minutes or until the lentils are tender. Stir occasionally, thinning with additional water if necessary. Stir in the spinach, season with salt and pepper, and serve immediately. Eat within 5 days, or freeze leftovers.

Linked to: Real Food Forager

Lentils on Foodista

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