Hearty Vegetable Lentil Soup
by Caren McSherry
Soup is such a magical feel good meal. It warms and fills you with great nutrition and a sense of calm. When you are feeling under the weather, chicken soup is generally the fairy dust that makes you feel better. Feel free to sub in beans, barley or split peas for the lentils.
Ingredients:
- 1 large yellow onion, diced
- 1 medium carrot, peeled and diced, about 1 cup
- 2 stalks celery diced
- 2 garlic cloves, minced
- 1 large leek, white part only, sliced
- ¼ cup olive oil
- 3 anchovy fillets (optional)
- 2 cups cauliflower, cut into small florets
- 1 cup broccoli, cut into small florets
- 2 cups white or brown mushrooms cut into quarters
- 3 cups napa cabbage shredded
- 1 cup uncooked French Style lentils, rinsed
- 1 – 14 ounce can cannellini beans, drained
- 1 – 14 ounce can black beans
- 1 small zucchini, diced
- 12 cups chicken or vegetable stock
- 3 sprigs fresh thyme
- 2 large bay leaves
- 2 teaspoons dried oregano
- 2 tablespoons 2.0 chili paste or hot sauce
- large piece of Parmesan rind, if available
- ½ bunch parsley, chopped, include the stems
Method:
1. In a large 4-5 quart Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, leek, and Spice 2.0. Stir to coat with the oil. Place the lid on the pot and turn the heat to low. Let the vegetables steam and soften for as long as 30 minutes, stirring occasionally. This is the key to the base of your soup. Do not rush this process and do not let the ingredients brown.
2. Once the onion mixture is softened and fragrant, add the stock and bring to a boil. Add the lentils and cover and simmer for 20 minutes. Then, add remaining vegetables and drained beans, along with the thyme, bay leaf, and oregano.
3. Drop in a large piece of parmesan rind, cover, and turn the soup to medium-low. Let the soup simmer for 15-20 minutes. Stir and taste occasionally. Remove the thyme sprigs and bay leaves.
4. Add the parsley and simmer for a further 5-10 minutes. Adjust the seasoning with sea salt and pepper.
6. Ladle into bowls and top with grated Parmesan cheese to finish.
Serves 10-12
Copyright © caren mcsherry 2018
2. Once the onion mixture is softened and fragrant, add the stock and bring to a boil. Add the lentils and cover and simmer for 20 minutes. Then, add remaining vegetables and drained beans, along with the thyme, bay leaf, and oregano.
3. Drop in a large piece of parmesan rind, cover, and turn the soup to medium-low. Let the soup simmer for 15-20 minutes. Stir and taste occasionally. Remove the thyme sprigs and bay leaves.
4. Add the parsley and simmer for a further 5-10 minutes. Adjust the seasoning with sea salt and pepper.
6. Ladle into bowls and top with grated Parmesan cheese to finish.
Serves 10-12
Copyright © caren mcsherry 2018
