The more it rains in Seattle the more I crave hearty soup. Hearty soup that has lentils.
What can I say; I am addicted to lentils.
Some of my best meals have been made on the fly with no direction. No recipe. No problem. I peek in the fridge, evaluate my pantry and make a quick sketch in my head of what would work in a pot.
Is it really that simple? Yes. And this is why I love soup.
Everything Lentil Soup
- 8 cups water/vegetable stock
- 2-3 tablespoons EVOO
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 heaping tablespoons minced garlic
- 1 sweet potato, chopped
- 1 red bell pepper, chopped
- 1/2 head of chard/collard greens, ripped into large pieces + stems
- 2 cups dry lentils
- 1 cup uncooked quinoa
- salt and pepper to taste
- large handful dried basil and parsley
In a large soup pot, add EVOO and turn on Medium heat. Add chopped onion, carrot, celery and a pinch of salt. Cook until onion is soft, about 5 minutes. Add garlic, red pepper, potato and greens. Cook for another 5 minutes.
Add liquid, lentils and dried herbs. Bring to a boil then turn to medium/low heat and cover. Cook for an hour OR until lentils are soft.
Add dry quinoa, cover and let cook for 12-15 minutes. Taste to see if it needs more salt/pepper. Turn on heat and let sit for 10-20 minutes. Soup will be thick and delicious!