Easy Lentil Soup

Just as the cold wind and the heavy rains sweep into the city, so does the coughing and the sneezing. My apartment hasn't been immune to this shift in the season, and Nyquil has now become a staple on the kitchen counter and tissues populate the garbage can in hoards. The combination of the cold (weather) and the cold (sickness) is when I turn to the trusty healer of most ills, soup. Not only is this soup economical but it is also simple, fast and delicious. The original recipe is by Aida Mollenkamp on chow.com. For this recipe, you'll need:

  • 1 tbsp olive oil
  • 1 medium celery stalk, small dice
  • 1 medium carrot, peeled and small dice
  • 1/2 medium yellow onion, small dice
  • 3 medium garlic cloves, minced
  • sea salt
  • ground pepper
  • 1 quart low sodium chicken stock
  • 1 15 ounce can diced tomatoes with their juices
  • 1 1/4 cup lentils (any colour except red) rinsed
  • 1/2 cup brown rice
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1 tsp apple cider vinegar
  • half a bunch of spinach leaves

1. Prepare vegetables and garlic.

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2. Heat oil in a large pot over medium heat until shimmering. Add the celery, carrot and onions and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.

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3. Stir in the garlic and cook until fragrant. Season with a few generous pinches of salt and pepper.

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4. Add the broth, tomatoes with their juices, lentils, brown rice, bay leaf and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce heat to low and continue simmering until the lentils and vegetables are soft, about 15 more minutes.

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5. Taste and season with more salt and pepper as needed. Then stir in the apple cider vinegar. Add the spinach and stir until wilted. To achieve a deeper flavour, simmer the soup for another 10-15 minutes.

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There is something so deliciously comforting about a warm bowl of soup with a thick, buttery piece of toast. I really enjoyed how robust the flavours of this dish were, the nutty lentils with the hint of garlic and lightness and freshness of the vegetables to tie everything together. I think my favourite part about soups like this is how simple a recipe with so few ingredients can turn into something so hearty.

What are your favourite soups for the fall season?

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