Feed My Soul Abel and Cole Perfect Lentil Soup
This lentil soup has become my signature dish; even the most recalcitrant healthy food eaters take third and fourth portions of this soul-nourishing soup. My son took a liking to this as an infant and still calls it “green soup” to this day. It’s an all-around great meal to have on hand. I usually have a pot in the fridge, especially when we have house guests, so we are only a moments away from a quality meal.
This cooks up easily and affordably, you can add a big dollop of plain Greek style yogurt, crumbled feta, a squeeze of fresh lemon and/or fresh mint. Alternatively, you can add slices of had boiled egg if you are really hungry.
- Ground cumin (3 tablespoons)
- 1 bay leaf
- At least 2 Carrots
- Green lentils
Sauté the onions in olive oil, add the cumin and bay leaf. Once the onions are soft, add your chopped carrots. Add your mushrooms and the remains of your veg box. Let these simmer with the oil and cumin for five minutes or so, then add about a mug of lentils and two mugs water (more or less, depending on your taste) then give the soup a good splash of salt. Simmer for at least 1 hour; better yet, throw in your slow cooker for several hours.
It’s a fantastic recipe for finishing off the remains of your veg box, once you have the base ingredients in place, you can add swede, celeriac, squash, leafy greens, cabbage works great …. almost anything works well in here as long as the base is in place.Tweet