Do you have a few soup classics that are both nutritious and oh, so comforting, on any given week night and more so in the cold months? We do. It’s just such a homey treat along with sourdough bread and some good conversations. Seconds are somewhat implied.
Ingredients:
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon fennel seeds
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 small sweet potato, diced (optional)
- 1 cup red lentils
- 1 can of diced tomatoes
- 2 large handfuls of dark leafy greens (kale, chard, spinach), chopped
- 1/2 tbsp smoked paprika, a couple of bay leaves
- Salt and pepper to taste
Method:
- Heat up a soup pot and put the fennel seeds to cook for 30 seconds or so, until fragrant.
- Add 2 tbsp of olive oil and toss in the diced onion, garlic, celery and carrots. Cook for 6-8 minutes, gradually adding the spices and then the bay leaves.
- Add the lentils, plus tomatoes and 1L of water or veggie stock.
- Bring to a boil and cook for 20-25 minutes until the lentils are cooked thoroughly and falling apart, and the veggies are soft.
- Add chopped greens and simmer for a minute until they are bright green.
- Add more water or stock if you want it thinner (same for when you are reheating the next day).
- Enjoy :-).