Guest Blog Written By: Denise from The Mutts Kitchen
What’s your favorite fall soup? In our families, this is one of our favorites. It’s hard to find a soup that both adults and kids enjoy, actually devour is more like it!
HARVEST LENTIL SOUP
Prep-time: 15 min
Total time: 1 hr
Serving 6-8
Ingredients:
2 leek stalks, cut in half and sliced thinly
2 cups diced carrots
2 cups diced celery
1-2 small red potatoes, diced
1 clove garlic, finely chopped
3 cups chopped (fresh) spinach
1 cup dried lentils ( you can use red or green lentils)
1 cup canned diced tomatoes
½ cup chopped fresh parsley
¼ tsp dried oregano (try substituting with 1tbsp of yellow curry or ¼ tsp cumin)
2 tbsp olive oil
Salt & paper to taste
6 cups chicken or vegetable stock
Directions:
1. Wash and chop all vegetables
2. Wash and drain lentils
3. In a large stock pot, sauté leeks, carrots, garlic and celery in olive oil until soft
4. Add diced tomatoes and let simmer for 5 minutes
5. Add chicken/vegetable stock and lentils and bring to a boil, turn heat down to a med/low simmer
6. Add oregano and parsley, salt and pepper. Let simmer for about 30-45 min on low. Once lentils are cooked, add spinach and simmer for another 5 minutes.
7. Pasta, rice, quinoa or any grain can be added to this soup.
Enjoy,
From our kitchen to yours.
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