This year, I have made my way through almost every kind of creamy soup: leek and potato, broccoli, tomato, squash, roasted eggplant, carrot, spinach, cauliflower and asparagus, just to name a few. I love to stay in on a cold day and enjoy a big bowl of cream soup with crusty bread and butter. But on a recent warm day, when T and I were both bouncing back from a bug, I decided I wanted something a little fresher.
I had printed this recipe for lentil and spinach soup a while ago and thought it might just do the trick. I had never cooked with lentils and I was surprised to learn two things about it: first, Canada is the largest export producer of lentils in the world, and second, when you cook red lentils, they get creamy and yellow.
Because of how the texture changed with the lentils, this was a thicker soup than I had anticipated. But the spinach, combined with the ginger I am pretty sure was just what the doctor ordered. I actually felt healthier after eating this soup. Enjoyed, of course, with a big loaf of crusty bread.
Lentil and Spinach Soup
- 2 carrots, peeled and roughly sliced
- 2 stalks celery, sliced
- 2 medium onions, roughly chopped
- 2 cloves of garlic, minced
- 2 tbsp butter
- 6 cups chicken stock
- 10 ounces red lentils
- a thumb-sized piece of fresh root ginger, peeled and sliced
- 20 cherry tomatoes, halved
- 7 ounces spinach, cleaned and torn
- sea salt and black pepper to taste
- Melt the butter in a large pot, add the onions, carrots, celery and garlic until the carrots have softened and the onion is translucent.
- Add the stock to the pot, then add the lentils, tomatoes and ginger.
- Stir the soup and bring to a boil. Once boiling, reduce heat to a simmer. Put lid on for 10 minutes or until the lentils are cooked.
- Add spinach and cook for 30 seconds.
- Season well with salt and pepper.
Recipe adapted from Jamie Oliver: Ministry of Food