This lentil soup is a favorite that I’ve been making almost weekly. View it as more of a method than a recipe, utilizing the bits and bobs you have that need to be used up at the end of the week.
Anything-goes Lentil Soup
SERVES 4
INGREDIENTS:
2 Tbs. extra virgin olive oil1 medium onion, finely diced
2 medium carrots, diced
1-2 celery ribs, diced
2 large cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
dash red pepper flakes
6-7 sprigs fresh thyme and/or one 2-inch sprig rosemary
1 bay leaf
1/2 cup french of green lentils
1/4 cup red lentils
1 heaping cup butternut squash or sweet potato, cubed
4-6 cups low-sodium organic vegetable broth or filtered water
1 bunch greens, chopped (chard, kale, collards, spinach)
1-2 Tbs. sherry vinegar (or other acid of choice — red wine, balsamic, etc.)
Fine sea salt + black pepper, to taste
DIRECTIONS:
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Heat olive oil to medium in a large dutch oven or stock pot. Add onion, carrot, and celery along with a good pinch of sea salt — cook for 5-8 minutes until the vegetables start to soften and brown slightly. Add garlic, spices, and herbs and sauté another 30-60 seconds until fragrant and starting to toast.
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Next, add in both types of lentils, the butternut squash, 4 cups vegetable broth, and another pinch of sea salt. Bring to a boil then reduce to simmer for 30-minutes until the lentils are soft. If needed, add in an additional 1-2 cups water or broth after the soup has simmered for 20 minutes or so. (I’ve realized soup thickness is very personal!)
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At this point, remove bay leaf and herb stems. You can either puree half the soup with an immersion blender or leave it chunky.
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Five minutes before serving, wilt in the greens and add the vinegar. Taste for salt + pepper and adjust to your liking.
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Serving piping hot drizzled with olive oil and a big piece of sourdough bread for dunking.
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Leftovers will keep for 2-3 days in the fridge or can be frozen for up to one month.
