This recipe is perfect for a cold winters day. Lentil soup is my favorite type of soup - it's nourishing, healthy, delicious and full of veggies.
1/2 large white onion finely diced
2-3 medium organic carrots roughly chopped
2 large cloves of garlic finely diced
3 TBSP tomato paste
1/2 cup cherry tomatoes cut in half
1/2 cup jarred strained tomato
1 TBSP balsamic vinegar
1 whole sprig of thyme
2 cups of organic baby spinach
8 cups of water
2 cups dried lentils (green, red or brown - whatever your preference)
Salt & Pepper to taste
Chopped chives to garnish
Heat up a few tablespoons of extra virgin olive oil over medium-high heat. Add the onion and carrot and cook for about 5 minutes. Add garlic and continue to cook for another 1-2 minutes - not allowing the garlic to burn. Add the tomato paste and stir it in so that it cooks completely (approx 3 minutes). Add the strained tomatoes and bring to a simmer. Next add the water and bring to a boil. Then add the lentils and the thyme and reduce the heat to a simmer and cover the pot. Cook for approx 1 hour or until the lentils are soft and tender. *Remove the stalk of thyme. If you have a stick blender then blend about half of the soup so that you leave a chunky texture but so that it gives the soup a nice thick consistency. If you prefer a smooth soup then blend it all until there are no chunks left. Turn off the heat and stir in the spinach which will gently wilt in the soup. Season with salt & freshly ground pepper to your liking. Serve in a bowl garnished with a swirl of good olive oil and chopped chives.
Photo credit: Bradley Grace (aka my handsome husband)