Since February is my birthday month and soup is one of my favorite foods, I am declaring February Soup Month. Besides, it is usually the coldest month here in Denver, so why not warm yourself from the inside with some delicious soup. So my blog this month will be devoted to yummy soups. So, here we go.
This recipe came from talking with the girls at work. The forecast was predicting a cold weekend and I wanted to make soup for the cold weather. I talked with the girls at work and asked them what their favorite soup were. I got everything from clam chowder, butternut squash to a vote for this Greek lentil soup. I just can’t fathom the thought of clam chowder with all its chewy clams. Yuck! I prefer not to have rubber bands in my soup. Sorry Laurie. It’s a texture thing for me. I also wanted something more on the hardy side, since I wanted it to be the main course. So, here is how the lentil soup recipe was born. Also, an added bonus to this recipe is the feta. I usually have it with chicken or on a salad, but why not venture into soup. Here is the finished product, thanks Lisa for the inspiration. Enjoy!
- 2 cups brown lentils (washed and picked over if needed)
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil
- 1 medium onion, diced small
- 1 cup celery, finely chopped
- 1 cup carrot, peeled and finely chopped
- 8 cups vegetable broth
- 1 can (14.5 oz.) petite diced tomatoes with juice
- 2 tablespoons Greek Seasoning
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 3 cups packed baby spinach
- 1 tablespoon fresh-squeezed lemon juice (or a little less if you’re not that into lemon)
- crumbled Feta Cheese for serving (optional, but good)
- pepper to taste
1. Place lentils in colander and rinse with cold water.
2. In a large stockpot, heat oil over medium heat, saute onion and garlic for 3 minutes.
3. Add chopped celery and carrots, cook another 2-3 minutes, stirring constantly.
4. Next add in lentils, vegetable broth and tomatoes. Bring to a boil and reduce to a simmer.
5. Add in Greek seasoning, thyme, oregano and salt. Simmer for 1 1/2 hours or until lentils are soft. You can adjust the stock after lentil are done depending on how thick you want the soup.
6. Once lentils are done, remove from heat and stir in chopped spinach and lemon juice.
7. Place servings into bowls, pepper to taste and top with crumbled feta.
Adapted from: kalynskitchen