I was inspired to make a red lentil soup based on two vegan recipes I came across. However comma, I went the opposite of vegan and used chicken broth and added crumbled bacon! I always have a hard time estimating ingredients from the bulk bins and this time was no different – I ended up with a little more than 1 cup of red lentils instead of 2 cups. They also took quite a bit longer to cook than the 20-25 minutes specified in the recipe. Feel free to adjust the amount of broth based on the consistency of soup you like. I started out with just 4 cups of broth, and then ended up adding an additional 2 cups of water as the soup cooked and thickened up.
It turns out I really needed some soup to help me recover from a nasty cold that sidelined me for a few days. This soup was warm and hearty and a good substitute for chicken soup.
Red lentil, tomato, and spinach soup
Adapted from Oh She Glows and Vegan in the Freezer
Serves: 6-8
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| Recovery soup |
Ingredients
1 Tablespoon olive oil
1 clove garlic, minced
1 medium onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
1 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup crumbled bacon
1 (14.5-ounce) can petite diced tomatoes
1 (6-ounce) can tomato paste
6 cups vegetable or chicken broth
2 cups red lentils
3 ounces baby spinach
Directions
1. In a large pot, heat the olive oil over medium-high heat. Sauté the onion and garlic for about 5 minutes. Add the celery and carrots and sauté for a few minutes more. Add the spices (cumin, chili powder, paprika, cayenne pepper) and the bacon and stir to combine.
2. Stir in the diced tomatoes, tomato paste, broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes (or until lentils are cooked through).
3. Stir in spinach and enjoy!
Kara Cooks and Eats 