I have really been enjoying soup lately. With the cold temperatures outside and frequent snowfall, it’s nice to know that a fresh, hot cup of soup can be ready in minutes. Soup is a great way to incorporate a variety of vegetables into a meal, and by adding lentils it is hearty enough for an appetizer or a whole meal. An article in the Proceedings of the National Academy of Sciences late last year finds evidence that humans evolved with larger brains because they cooked their food, which allowed more energy and nutrients to be absorbed in their bodies. It sounds like eating homemade soup is both tasty and a smart thing to do.
I wanted to try making a lentil soup, since you do not have to spend time soaking or peeling lentils – just rinse and add to the soup. This is a time saver over dried beans. I found an online recipe for Chunky Vegetable-Lentil Soup from Better Homes and Gardens, and made a few modifications to remove the onion and boost the number of veggies. I added peapods to my soup, and in my next batch I added spinach, which both worked well and added to the flavor. This soup tastes even better on the second day once the vegetables have a chance to meld. When reheating, you may choose to add another cup of water because the lentils, over time, will soak up moisture and the soup will thicken.
I hope you enjoy this delicious soup.
1 tablespoon olive oil
1 clove garlic, minced
1 cup dry green lentils, rinsed and drained
1 pound whole small mushrooms, sliced
4 medium carrots, thinly sliced (2 cups)
2 stalks celery, chopped
3/4 cup favorite vegetable (such as peapods or spinach) – optional
4 cups water
2 cups vegetable broth (I like Pacific mushroom broth)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a 4-quart saucepan, heat oil over medium heat. Add garlic; cook for 2 to 3 minutes until garlic is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.
Add mushrooms, carrots, celery, any other favorite vegetable, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.