Lentil Soup

*all organic 

2 cups lentils, soaked over night 
1 head of garlic 
1 large onion
2 cups carrots 
2 cups celery 
1 large can diced tomatoes 
1 container of spinach 
6 cups chicken broth, I use better than bouillon organic chicken base
1 teaspoon turmeric 
olive oil
white wine or sherry, optional 
salt + pepper to taste 


Drizzle olive oil in the pot you are going to make the soup in so it coats the bottom, I used this Le Creuset. You want into be able to hold 6 cups of liquid + the volume that the ingredients will add.
Peel & press all the cloves in your head of garlic right into the pot.
Cook the garlic & olive oil mixture until the garlic turns golden, stir frequently.
Chop the onion & add it to the garlic & olive oil mixture, stir frequently until the onions are also golden - add more olive oil if needed to insure everything is evenly coated.
Next peel and chop the carrots + celery into bite sized pieces & add to the pot.
Stir everything together. If you choose this is the time to add the white wine or sherry, turn it up to medium high and let the alcohol cook off.
Add chicken broth. 
Add tomatoes.
Bring everything to a boil & then reduce to a simmer.
Add salt, pepper, and turmeric to taste throughout the cooking process, tasting along the way.
Cover the pot so that only a sliver is exposed allowing the steam to vent out.
Simmer until the ingredients are soft - I like to let it simmer for about 2 hours so that all the flavors really come out. 
Add the spinach last once the heat is off, stir until incorporated.

Serve with grated parmesan and enjoy! 

No comments:

Post a Comment