We have been eating a ton of soup lately! It’s quick easy and can be a good way to trick your family into eating healthy! Since my son’s girlfriend is a vegetarian, I’ve had to get a little creative when she is staying for supper. One of my favorites so far is this slightly sweet, yet savory soup. Paired with a loaf of fresh French bread, your family will be sure to feel the love with this cozy comfort meal.
- 10 c water
- 5 large carrots, sliced
- ¼ cup onion, minced
- 6 stalks celery, chopped w/ leaves
- 1⅓ c dried lentils, rinsed
- 2 6oz cans tomato paste
- 2 Tbs parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried thyme
- ½ tsp dill weed
- ½ tsp tarragon
- 2 Tbs brown sugar (1 Tbs for less sweetness)
- 2 tsp vinegar
- 1 small bay leaf
- ½ tsp pepper
- ½ - 1 tsp salt (to taste)
- 1 c frozen leaf spinach
- Into a large pot, add water, carrots, onion, celery and lentils.
- Bring to a boil, cover and simmer until vegetables and lentils are just tender, about 20 minutes.
- Stir in all remaining ingredients except spinach.
- Bring soup to boil, then reduce heat to medium and simmer 10 - 15 minutes until flavors are blended and lentils are soft.
- Find and remove bay leaf. Stir in spinach.
- Serve hot and enjoy!
We might add a few slices of cooked crumbled bacon next time - meatless is good but bacon makes everything better!
This makes a large batch, cut it in half for a single batch. It does taste delicious on the second (and third!) day of being in the fridge. This soup would freeze well.