Omnivore Challenge: Endless Winter Lentil Soup

Endless Winter Lentil Soup

It is March and it is snowing. Still. Again. 16" worth since yesterday. Ugh. Snowbound and unwilling to brave the blizzard for Wegmans, last night I decided to improvise dinner using what I had on hand. The result was a nice lentil soup. Just right for a snowy day. LCBF reports that the soup was very filling and tasty. Lentils are like that. 

Recipe after the jump . . .

Endless Winter Lentil Soup

Feeds: a small army
Time: about 1 hr. (20 min. active)

1 small onion, chopped (I've been using small organic ones--a much more manageable-sized onion)

2 garlic cloves, chopped

2 small butter potatoes, coarsely chopped

1 bunch baby spinach

3 tbl. butter (or olive oil)

32 oz. vegetable broth

3 c. water

1 bag (16 oz.) lentils, rinsed and sorted

1 bay leaf

1 tsp. cumin

1 tsp. coriander

salt & pepper

Melt the butter in a large stock pot over med. heat. Add chopped onion and brown for 4-5 min. Add chopped garlic and cook for another 30 sec-1 min. Add vegetable broth and lentils, bring to a boil then reduce to a simmer. Add chopped potatoes (carrots would also be nice, but I didn't have any), bay leaf, cumin, coriander, and salt and pepper. Simmer for 30-40 min. until the lentils are creamy, stirring occasionally and adding a cup of water at a time as the lentils absorb liquid. Stir in the spinach and allow to wilt just before serving. Optional: use an immersion blender before adding spinach for a creamier soup.

Top with parmesan and serve with crusty bread. Omit cheese and substitute oil for butter to make the soup vegan.