Red Lentil Soup

Red Lentil Soup reminds me of lunches when I was in elementary school.  My brother and I walked home from St. Margaret’s School in Sault Ste Marie and the house always smelled of fresh cooked meals.  My dad worked shift work and sometimes we had our big meal at lunch and sometimes we had soup.

An array of colours for this soup. 

Spoiled Italian Children

We were spoiled with love and good food as children.  Sometimes mom would make lunch seem like a far away vacation.  We had a little porch that led to the kitchen and on a nice spring day, she would set-up our lunch in there.  The windows made it seem like we were on vacation.  I love those memories.

Lentils in Italian Cooking

We used lentils a lot and once again, simple flavours and ingredients are the best.  Lentils are considered a poor man’s food, but their nutritional value and their flavour are definitely worth exploring.  They are a good source of protein and grace the tables of all cultures.  A short history of Lentils http://www.cliffordawright.com/caw/food/entries/display.php/id/61/

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Red Lentil Soup

Course Main Course

Cuisine Home Cooking in Canada, Italian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Renata Solski

Ingredients

The Soup

• 1 cup dried red lentils rinsed
• 1 small onion diced
• 2 celery stalks diced
• salt and pepper to taste
• 1 clove garlic sliced
• 3 cubes frozen spinach
• 1/2 tsp oregano
• 3 tbsp olive oil use 2 to start keep one for drizzling
• 2 cups each of vegetable or chicken broth and water
• 1 tbsp pesto I have fresh frozen that I made this summer.
• 1 bay leaf

Instructions

The Soup

1. In a large pan add 2 tbsp of olive oil.  

   Add the garlic, oregano. Cook one minute. Salt and pepper.

   Follow with the onions and celery.  Salt and pepper. Drizzle with some olive oil. Cook another 2 minutes. 

   Add the rinsed lentils. More salt and pepper. I like to use salt and pepper in layers: it really flavours the ingredients to stand alone.  

   Pour in the broth and the water.

   Add the pesto and spinach.  

   Put a bay leaf in and cook on medium/low for 30 minutes.

   Remove the bay leaf.

   Serve with olive oil and shaved parmesan.  

Recipe Notes

I use frozen spinach a lot; it is a great value.  I like the cubes because you can add as much as you like to soups, sauces, etc.  

The lentils turn green after cooking and not to worry. http://www.cooksinfo.com/red-lentils