gardening. cooking. everyday echols family spectacles.
If you haven’t noticed yet, I’m a big fan of soup. All kinds of soup. They are inexpensive to make, super tasty to eat, keep well as leftovers, and are one of the easiest ways I know to pack a ton of veggies in to one meal.
And this recipe is one of my favs – it’s a great one to have on hand for your gluten-free, vegetarian guests/ family :)
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
4 celery stalks, chopped
6 medium carrots, chopped
6 medium russet potatoes, peel and chopped
16oz lentils (I use green but feel free to experiment)
10 cups vegetable stock
2 cups fresh spinach, chopped
1) Add oil, onion, garlic, celery, carrots, and potatoes to a large stock pot over medium heat.
2) Add lentils and stock. Season with thyme, paprika, pepper, and salt. Bring to a low boil, reduce heat, and simmer covered 15 minutes, stirring occasionally.
3) Add spinach to soup and simmer covered for another 20 minutes until vegetables and lentils are tender.
Summer – Some shredded cabbage is great in this!
Fall and Winter – Sub in leeks and/or shallots for the onions and throw in some root veggies like parsnips, rutabagas, sunchokes, or celery root.
Spring – If you have kale on hand instead of spinach, no worries, you can use the kale instead :)