After the biggest week of my life I have been feeling a bit on the rundown side. And when I am feeling rundown the only thing that sounds appetizing is soup. Okay, maybe bacon sounds good too but we decided to leave that one out of this healthy vegetarian meal.
The first step to mediterranean lentil soup is a great recipe:
I must admit right now, I was not the cook behind the stove for this soup. One of the greatest things about being home is having a mom that likes to cook just as much as me. And she also loves the Food To Live By cookbook.
While she was busy cooking, I was busy playing with Henry.
Now this soup was special because it wasn’t just for us to enjoy. Every Wednesday I bring lunch over to Gene, a 93 year-old man who is a part of my mom’s school community. He is a wonderful man and I have been enjoying my Wednesday lunches with him. One of my favorite things about him is his appetite. He loves food and can eat a lot!
Gene gave this lentil soup two thumbs up. He also enjoyed a cowboy hat cookie from our wedding. The perfect meal.
Taylor and I are enjoying our last meals with my parents until we head out for Hood River Oregon for the month of February. We can’t wait!
Here is the recipe for the mediterranean lentil soup:
1 tbs olive oil
1 medium yellow onion diced
1 celery rib, thinly sliced
2 small carrots thinly sliced
2 cloves garlic, minced
1 1/2 cups french green lentils
8 cups chicken stock
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 can diced tomatoes
3 yukon gold potatoes, diced
1 tbs fresh lemon juice
2 packed cups fresh spinach
parmesan cheese for topping
1. heat oil in a large, heavy pot over medium heat. Add onion, celery, and carrots and cook, stirring frequently, for 5 minutes. Add the garlic and cook until the onion and garlic are soft but not browned, about 1 minute longer
2. Add the lentils and stock. Increase the heat to high and bring to a boil. Reduce the heat to low and let simmer until the lentils soften, about 20 minutes.
3. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes, and potatoes. Let the soup simmer until the potatoes are tender, about 20 minutes longer
4. Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach to the soup and let simmer gently just until the spinach wilts, about 2 minutes. Serve the soup hot and garnish with the parmesan cheese. Enjoy!