This is a hit! Always warming, tasty and satisfying. The trick to making soup is making your own stock (recipe listed as an earlier blog entry). It’s very easy and full of nutrition!
Lentil and Veggie Soup:
2 Tbl olive oil (or canola)
1 each carrot, celery, onion, zucchini, diced
1/2 onion, diced
7 shiitake mushrooms, sliced
1 tsp chopped garlic
1/2 c chopped broccoli rabe (regular will work also)
1 cup lentils, rinsed
1 tsp each cumin, coriander and paprika
1 1/2 c chopped kale
4-6 c stock
1-2 tsp salt and pepper each, taste as you go
3 Tbl fresh chopped parsley, optional
1/2 pound of chicken sausage or sprouted tofu/tempeh, optional
1) Heat oil. Add onions and all spices including 1 tsp salt and pepper. Saute for 3 minutes.. This toasts the spices. Also, a culinary fact (and my nonna also always said this) is that you need the salt and pepper from the beginning. This is how you bloom the flavors. You will adjust seasoning at the end also, but you always need to have some at the start.
2) Add garlic. Saute for 2 minutes. Add lentil and the remaining veggies (and protein if you want). Keep stirring. This is browning, toasting and coating. Flavors are getting to know each other. House is warming. Digestive juices are flowing!!! Do this at medium heat for about 5-10 minutes.
3) Add stock. Cover, reduce heat and simmer for about 45-60 minutes until everything is cooked. Adjust flavors. Add chopped parsley if you have it.