Lentil Soup, Two Ways

Our cozy go-to recipes

One of our favorite soups is also a super easy pantry dinner. It’s protein packed, versatile and ultra comforting on a cold winter night. I’m talking about LENTILS! Red lentils, to be exact.

This is my favorite type of lentil because it breaks down while cooking, creating a thick and hearty consistency you usually need a blender to achieve. These recipes are also very customizable. You can toss in Mediterranean spices like oregano, thyme and parsley OR give it some kick with cumin, coriander and turmeric. We typically like to add greens - chopped kale, spinach, or swiss chard are all great options.

The first recipe is our tried and true favorite, the Lentil Kale Soup. It’s totally gluten free, makes the perfect next day lunch, and the recipe can be doubled to feed a crowd. As for the second recipe - since we have been battling one school virus after another - I decided to include my version of an “immunity” Lentil Lemon Ginger soup that (hopefully!) helps keep our systems strong.

Lentil Kale Soup

3 carrots, diced
3 celery stalks, diced
1 medium yellow onion (or any onion, or shallot), diced
3 garlic cloves, minced
2 T olive oil
Salt/Pepper
Spices of your choice, or omit
1 cups GF red lentils
4 cups vegetable broth (Or one 32 oz carton. Set aside an additional cup broth or water to loosen soup and help cook kale.)
One bunch kale (or green of your choice) washed and chopped
I typically enjoy this soup alone or with a side salad, but you can absolutely add rice or your favorite GF grain, stirred right in, or on the side.

Directions

1. Grab a large saucepan or stockpot.

2. Wash and chop your veggies.

3. Warm the olive oil and toss the carrot/onion/celery/garlic in and sauté for 5-10 minutes.

4. Add a cup of lentils and 4 cups of broth and bring to a boil. Once boiling, add the kale (and the extra cup of broth or water), and simmer for 40 minutes, stirring occasionally.

5. Top with spices, cheese or a side of grains - and serve!

Lentil Lemon Ginger Soup

3 carrots, diced
3 stalks celery, diced
3 garlic cloves, minced
1 medium onion (or any onion, or shallot), diced
2 T olive oil
Salt/Pepper
1 cup GF red lentils
4 cups broth (or one 32 oz carton)
1 inch fresh ginger, peeled and minced or grated (A quick note on ginger. Fresh is ideal, but you can also use 1 tablespoon jarred ginger, or 1 tablespoon powdered. Fresh or minced are going to have the most flavor!)
Juice of one lemon
1 clamshell or 1 bag baby spinach
Chopped fresh parsley (half a bunch, or about half a cup)
Lemon wedges, for garnish
Rice or favorite GF grain, for serving
*If you’re feeling crazy - or just love heat - you can add a fun kick of flavor to really clear your sinuses :) I chose a couple teaspoons of Trader Joe’s Italian Bomba Hot Pepper Sauce. You could also use harissa or hot sauce, or just keep it classic without the spice!

Directions

1. Grab a large saucepan or stockpot.

2. Wash and chop your veggies, and peel your ginger.

3. Warm the olive oil and toss the carrot/onion/celery/garlic in and sauté for 5-10 minutes.

4. Add a cup of lentils and 4 cups of broth and bring to a boil. Add the ginger and simmer for 40 min, stirring occasionally.

5. At the end of 40 minutes, taste for seasoning/salt. If at this time you feel the soup is too thick, feel free to add 1/2 or 1 cup of broth to loosen it.

6. Add the spinach, cover the pot and let wilt for 10 minutes. If you have a heartier green like kale, I would add this with 20 minutes left to cook, so it gets nice and soft.

7. Add your lemon juice, parsley, and taste for salt and pepper, or an extra squeeze of lemon. If you’re adding any extra seasonings or hot sauce, mix this in just before serving. Enjoy!