A slight adaption of a much beloved Spicy Lentil soup recipe given to me by a friend:
Warning: this is a giant batch of soup. Makes about 6 qts. Halve for more reasonable amount. Freezes well.
- Olive oil
- 4 cups of lentils (I used a 16 oz bag of french green lentils and a 16 oz bag of split red lentils. Any mix is fine.)
- 3 or 4 celery ribs, with leaves for extra flavor
- 2 medium Spanish or Red onions
- [addition: 8 oz. package of cremini mushrooms, chopped]
- 4 or 5 carrots
- 1 shallot
- 2-3 cloves of garlic
- 4 qts of chicken or vegetable stock (I used chicken base)
- 2-3 T. red wine vinegar
- 1 clamshell or bag of baby spinach (I bet baby kale would be good here too.)
- salt and pepper to taste
- [2 jalapenos or other chile of choice, or a few tbsp of horseradish mustard for less spicy – optional. I opted out.]
In 8-qt pot heat olive oil. Add coarsely chopped veggies (not spinach), sprinkle with kosher salt, and saute until onions are soft but not brown and the mushrooms release their water (~ 10 mins). Add lentils and continue to saute about 2 more mins. Add stock and simmer until lentils are soft. Right before lentils seem done add spinach, red wine vinegar, salt and pepper and horseradish mustard if you are using them.
This soup is FANTASTIC. The red split lentils basically dissolved, giving the soup some body, and the french green lentils stayed perfectly tender but not falling apart. Great texture. I was skeptical about having no herbs or other flavorings, but it really doesn’t need a thing. Will definitely make again. Once we eat all the quarts we froze from this batch!