Red Lentil Soup

It has been rather cold in Chicago lately. It really does not seem like the end of August! With that being said, I thought soup was be a delicious and filling meal this week. I had a bag of red lentils from Trader Joe's just waiting to be used.

These lentils are delicious and do not take much time to cook like other some other lentils. They do lose a lot of their texture, however. I would not cook them for as long as I did (about 30 minutes) next time I make this recipe.

I figured I would make some delicious lentil soup with homemade croutons to garnish. The meal was delicious, easy, and nutritious! I ate way too much of it!

Here is how you do it! This makes about 6 servings

Ingredients for the soup 

1 onions minced

3 cloves of garlic minced

2 teaspoons gram masala

1 1/2 teaspoon salt

1 teaspoon pepper

2 tablespoons EVOO

4 stalks of celery

3 carrots, peeled and chopped

1 1/4 cups of red lentils

3 cups of veggie stock

4 cups of water

1 tablespoon fresh dill

2 cups of fresh spinach

Preparation

1. Heat EVOO in a pot on medium high heat until softened 

2. Add the garlic for about a minute

3. Add the gram masala, salt, and pepper for about 30 seconds

4. Add the carrots and celery and heat until they begin to soften

5. Add the liquid and lentils and bring to a boil

6. Reduce heat to a simmer and add fresh dill

7. Simmer until the lentils are soften

8. With an immersion blender, blend the big chunks of the soup

9. Return soup to the heat

10. Add fresh spinach until it wilts (you could sub for kale)

Ingredients for croutons 

Crusty bread ( I used a baguette)

EVOO (enough to cover all the bread)

1 tablespoon garlic salt

1/2 teaspoon of cumin

Preparation:

1. Cut up the bread into crouton sized pieces

2. Heat a nonstick skillet over medium heat

3. Add the bread and drizzle with EVOO until covered

4. Add the garlic salt and cumin

5. Toss until bread is coated

6. Continue to turn bread until all sides are toasted 

I also served a salad with the bread. I just used romaine lettuce, tomatoes, and half a green pepper. For the dressing I just whisked together balsamic vinegar and EVOO. 

I will definitely make this soup again. I am sure it would freeze nicely as well. 

Happy Cooking!