Lentil Veg Soup

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Lentil Veg Soup

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So forgiving, very much an: add as you go kind of recipe. But the base is here.

  • Author: Jordan Prins

Ingredients

Units Scale
  • 1 c black lentils (1c dry lentils)
  • 2 T olive oil or butter
  • 1 onion
  • 2 carrots, chopped
  • 1 head of broccoli or cauliflower
  • optional 1 leek
  • 2+ garlic cloves, minced
  • 1/2 t red pepper flakes (optional)
  • salt & pepper
  • 4 c beef broth
  • 1/2 c cherry tomatoes, halved
  • optional 1 zucchini
  • spinach (1-2 c)
  • juice of one lemon

Instructions

  1. Cook black lentils in salted water or broth for 20 mins.
  2. Melt butter or olive oil in soup pot.
  3. Add onion, carrots, broccoli or cauliflower, and cook on low for 20 minutes. Salt to season & draw out moisture.
  4. Drain lentils and rinse if needed.
  5. Add garlic and red pepper flakes to vegetables, sauté for a minute.
  6. Add the lentils to the vegetables.
  7. Add 4+ cups of beef broth, bring to a boil.
  8. Add cherry tomatoes & zucchini & simmer 5 minutes
  9. Turn off the heat and stir in spinach.
  10. Add a big squeeze of lemon juice & a glug of olive oil. Stir.
  11. Serve with grated parmesan on top.