Lentil Soup
Best Lentil Soup - by Love and Lemons
Soup weather
I am searching for some great winter recipes as it got down to like 4*C one night. That is cold. the freezing warning came up on the car! Who told us Barcelona weather was just like San Diego?
Love this bloggers pictures (above)
Meal Prep:
Many of the meals I put together in a pot at the church instead of trying to transport a big pot of soup. I cut up all the vegetables and cook onions, garlic etc. and then put it all in the fridge until we are ready to go.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 medium carrots, chopped (2 cups)
2 celery stalks, chopped
6 small or 3 large kale leaves, stems finely diced, leaves chopped (8 cups)
Heaping ½ teaspoon ground cumin
1½ teaspoons sea salt
4 garlic cloves, grated
1 (14-ounce) can fire-roasted diced tomatoes
¾ cup dry green lentils, rinsed
2 tablespoons white wine vinegar
12 fresh thyme sprigs, bundled
6 cups vegetable broth
½ cup chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving, optional
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, kale stems, cumin, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes, or until the vegetables begin to soften.
Stir in the garlic, tomatoes, lentils, vinegar, thyme, and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender. Add the kale leaves and cook for 5 minutes, or until wilted.
Remove the thyme bundle and season to taste. Serve topped with the parsley, red pepper flakes, and Parmesan, if desired.
