Cars won’t start. Doors won’t open. Only a select few of the towns’ runners will be seen traipsing through the snow. They wave to each other—a moment of mutual respect for the other.
It is a cold, cold day here in New England. Frigid, Jack Frost nipping at your nose, should my fingers be this blue? kind of cold.
I think it’s about time to hug a big bowl of hot, steamy soup.
I’ve made many types of lentil soups in my life. Spicy. Sweet. Earthy. Zingy. Powerful. Mild. I have a special place in my heart for each of them, and it’s really no secret at all that I am head over heels in love for the little brown lentil.
And yet, I’ll be the first to admit it. Lentil soup is not much to look at. Unless, of course, you like the color brown. Because that is really the only way to describe such a mono colored soup.
As I was meandering my way through blogs and recipes, I fell upon this lentil soup from Two Peas and Their Pod. It most literally popped right up and out of my computer screen. There were lots of lentils. Sweet potatoes. And spinach. All combining to form a bowl of beauty. Who knew the lentil had such possibilities?
Yes. It’s true. I was instantaneously sold on the soups’ rustic good looks, hoping that a bright personality would come along too.
I quickly realized that there were many ingredients that I did not have on hand for this soup, but the idea of bundling up and making my way to the grocery store was not such a happy one. Thankfully, I had plenty of good substitutes on hand, all of which worked out really, really well.
In the end, the soup remained as pretty as the original version. And its personality was better than even I expected. So I guess you could say that this recipe is—in a way—fool proof. Easy to tweak based on what you like (or what you happen to have on hand!) I think bell peppers would make a nice addition.
Cold winter days.
Frigid, falling temperatures.
Hugging a bowl of soup.
Life is good.
Lentil Soup with Sweet Potatoes & Spinach—tweaked from the original version as seen on Two Peas and Their Pod
1 tablespoon olive oil
2 onion, chopped
3 cloves garlic, minced
1 celery stalk, diced
2 small sweet potatoes, cut into 1/2 inch cubes
16-oz dry, brown lentils
4 (15 ounce) cans vegetable broth
2 cups water
2 cans (15 ounce) diced tomatoes
1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary
Salt and pepper, to taste
16oz. frozen spinach, dethawed
Tabasco sauce, to taste
1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add celery and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, thyme, and rosemary. Season with salt and pepper and stir. Bring to a boil, reduce heat, and cook on medium-low heat for about 10-15 minutes or until lentils are cooked.
3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Serve hot and ENJOY!
Question: Do you often use leftovers for lunch the following day?