Sunday, February 26, 2017

Hearty Vegetable and Lentil Soup


 A weekly fridge clean-up helps me keep things organized and fresh. By the end of the week I normally have a variety of veggies leftover, so I like to roast them all up with some garlic and balsamic or turn them into a soup. This soup is so comforting and it gets better the longer is sits, making it the perfect nutrition-packed meal to enjoy for lunch throughout the week.


1. Heat olive oil and butter in a large saucepan over medium heat. Add onion, leeks, celery, carrot and peppers and cook for 5 minutes, stirring often.



2. Add lentils and cook for 1 minute. Add vegetable stock and tomatoes and bring to a boil. Add the Parmesan rind (if using). Reduce soup to a simmer, cover the pot and cook for 30 minutes, or until the lentils are tender. 



3. Remove the Parmesan rind. Finish the soup with zucchini, spinach, parsley, salt, pepper and sugar. Cook for 5 minutes longer, then ladle into bowls and top with cheese.   


 


Hearty Vegetable and Lentil Soup
Serves 6

All you need:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, diced
3 leeks (light green and white part only), trimmed and thinly sliced
3 celery stalks, thinly sliced
2 carrots, peeled and diced 
1 yellow pepper, diced
1 orange pepper, diced
1 cup red or green lentils, rinsed
6 cups vegetable stock
1 (14.5 oz.) can fire-roasted tomatoes, with juices
1 Parmesan rind (optional, but recommended)
1 zucchini, diced
4 cups baby spinach
1/4 cup chopped flat-leaf parsley 
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch sugar

Fresh grated Parmesan cheese, for garnish 

All you do:
1. Heat olive oil and butter in a large saucepan over medium heat. Add onion, leeks, celery, carrot and peppers and cook for 5 minutes, stirring often.
2. Add lentils and cook for 1 minute. Add vegetable stock and tomatoes and bring to a boil. Add the Parmesan rind (if using). Reduce soup to a simmer, cover the pot and cook for 30 minutes, or until the lentils are tender. 
3. Remove the Parmesan rind. Finish the soup with zucchini, spinach, parsley, salt, pepper and sugar. Cook for 5 minutes longer, then ladle into bowls and top with cheese.   
        

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