This is my favourite winter soup and I make it often for ski lunches. It is hearty and delicious, and so easy to prepare. You can make this with any dark leafy green you have on hand. Because I make it often, I will rotate the greens. One week with spinach, the next with kale or chard or collards. It very ‘manly’ and hubby and the picky kid both enjoy this one as well. When I make this for my son I will purée it before adding in the greens (you can purée it after adding the greens also but the colour will not be as appetizing) and then serve it with toast and/or organic blue tortilla chips for scooping.
4 to 5 cups vegetable broth
1 cup red lentils, rinsed
2 tbsp coconut oil
1 large onion, chopped
1 small red, yellow or orange pepper, chopped
1 celery stalk, chopped
1 large carrot chopped, optional
1 8-oz. can tomato or pasta sauce
1/2 cup purchased salsa
1 bunch of chopped spinach, kale, collards or chard
Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are just tender, approximately 20 minutes. Meanwhile heat the coconut oil in a heavy bottomed soup pot. Add onion, bell pepper, celery and carrot. Sauté until tender, about 10 minutes. Add the cooked lentils to the onion and vegetable mixture. Stir in tomato sauce, chopped spinach or kale and salsa. Simmer over medium-low heat until lentils are very tender, approximately 10 more minutes. Thin soup with additional broth or water if necessary. Serves 4 to 6
Copyright © Cathy Russell
- 4 to 5 cups vegetable broth
- 1 cup red lentils, rinsed
- 2 tbsp coconut oil
- 1 large onion, chopped
- 1 small red, yellow or orange pepper, chopped
- 1 celery stalk, chopped
- 1 large carrot chopped, optional
- 1 8-oz. can tomato or pasta sauce
- ½ cup purchased salsa
- 1 bunch of chopped spinach, kale, collards or chard
- Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are just tender, approximately 20 minutes.
- Meanwhile heat the coconut oil in a heavy bottomed soup pot. Add onion, bell pepper, celery and carrot. Sauté until tender, about 10 minutes.
- Add the cooked lentils to the onion and vegetable mixture. Stir in tomato sauce, chopped spinach or kale and salsa.
- Simmer over medium-low heat until lentils are very tender, approximately 10 more minutes.
- Thin soup with additional broth or water if necessary.