Lentil Soup ala Lindsay

I have found that lentil soup fans, as well as black bean soup lovers, can be fanatical about their favorite soup.  I saw this time and again as a proprietor of Country Cuisine food shop in Carlisle.  On those days that we made lentil or black bean soup, they sold out like hotcakes.   Here is a quick hearty version that my beautiful daughter throws together when she’s feeling meatless and sodium free….

Lentil Soup ala Lindsay

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1 leek, washed and chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
  • 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
  • 5 cups water
  • 1  28 or 32 oz can diced tomatoes, with their juice (no salt)
  • 1 cup dry red wine
  • pinch red pepper flakes
  • 1 bunch of kale, thinly sliced
  • 1 Tbl balsamic vinegar
  • 1 Tbl maple syrup
  • 1 tablespoon chopped thyme
  • 6 teaspoons grated Parmesan cheese, for garnish

In a large soup pot over medium heat, saute onions, leek, garlic and carrots in olive oil.

When onions are translucent, add mushrooms and saute 5 minutes more.

Add lentils, liquids and seasoning, cover and and bring to a boil.  Reduce to a simmer for 30  minutes until lentils are tender.

Add kale and adjust seasonings.  Cook 2 minutes more.

Serve with sprinkle of parmesan cheese.

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