I made a cozy winter soup and it was delicious! I adapted this recipe from Cookie + Kate’s Best Lentil Soup recipe, using the ingredients that I had in the house.
We bought crinkle-cut carrots for snacking and accidentally stuck them in the freezer instead of the fridge, so I figured soup was the best option to clean up that mess of a situation.
I’ve heard food processors were good for making soup, but this was the first time I actually tried it. It worked great. I’m going to become a big soup-enthusiast now.
My husband and I loved how this soup turned out. We served it with a piece of crusty bread. It was very flavorful, and made for great leftovers.
1/4 c. olive oil
1 medium white onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
2 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. dried thyme
28 oz. can diced tomatoes, drained
1 c. lentils
4 c. vegetable broth
2 c. water
salt + pepper to taste
1 c. fresh spinach
Heat the olive oil over medium heat and then add onions and carrots. Cook for 5 minutes. Add garlic, cumin, curry powder, and thyme. Cook and stir for another minute. Then, add tomatoes. Cook for a few more minutes, stirring frequently, until the house smells great.
Add lentils, broth, water, salt, and pepper. Raise heat and bring to a boil. Then, lower heat and simmer for 30 minutes, with a lid partially covering the pot.
Remove two cups of the soup mixture and puree them in a food processor. Then, return the pureed mixture to the soup pot and stir.
Add the spinach and cook until it shrinks like a shrinky dink.
Now you’re all done and you have some delicious vegan soup.
Love and lentils,