Well hello arctic cold front! Holy cow its cold out there! This morning it snowed for about an hour, and instead of getting warmer as the day progresses, the temperature is meant to drop even more. I mean honestly, count me out! I am dreaming of warmer climates and looking forward to going down to Texas for Christmas this year. Like a migrating bird, we are headed south for the holiday season, and given this cold snap, it can’t come soon enough!
I decided it would be a good idea to make a hearty lentil soup to combat the cold, and it was a great idea! This soup is so full of flavor and its really hearty! We ate it on its own, but with a fresh baguette or something like that to dip in it, yum!
I’m super busy next week before we leave for the holiday, so things like this that can be made in advance and warmed throughout the week for lunch or dinner are ideal. I usually cook for James and I on Tuesday and make 3-4 meals at once that we can warm during the week. It’s great for me to get ahead, and test out recipes I might use on my private chef clients. This soup was a home run so I thought I would share it with you!
What you need:
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 tsp kosher salt
- 1 tsp of black pepper
- 1 pound lentils, picked and rinsed
- 1 can chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp of cayenne
- 1 bay leaf
- 1 bunch of chard or collard greens or kale to add at the end
In a large dutch oven warm your olive oil over medium heat.
Once hot add in your onion, carrot, and celery and cook until translucent, about 7 minutes.
Add in your lentils, tomatoes, broth, and seasoning including salt and pepper.
Let boil for about 30-45min.
Remove the bay leaf and using a hand blender, roughly blend the soup to make a smoother, thicker soup.
Add in your chopped up bunch of chard or collards and stir in until wilted.