Lentil. As in, the best lentil soup ever! Since it is Lent, I have been trying to think of some inventive, meat free meals. Okay, so perhaps lentil soup isn't inventive, but it sure is delicious! And that's important, even during Lent. I usually use beef broth or stock for this soup, although I suppose it would be almost as delicious with a vegetable stock. I'm making this for dinner Friday, and serving it with grilled french bread and a caesar salad.
If you have any royally delicious vegetarian dishes to share, please do!
HRH's Lentil Soup
1 Tbsp Butter
1 Tbsp Olive Oil
1 large Shallot or 1 small onion, diced
2 Carrots, cut into thin rounds
1 Celery Rib, sliced thin
1 or 2 Garlic clove(s), smashed with the side of your knife
1 tsp Dry Thyme
5-6 Cups Broth or Stock, depending on thickness desired
1 1/2 Cups Green or Brown Lentils (if you use red, they will turn to mush)
1 1/2- 2 tsp of Salt
Fresh Baby Spinach (3 or 4 handfuls)
Heat the butter and oil in your soup pot over medium-low to medium heat. Add Shallot, Carrots, and Celery- saute, stirring occasionally, until the shallot is soft, and the vegetables are fragrant. Add garlic cloves and thyme, turn heat up to medium-high and cook for 2 or 3 more minutes, stirring often. Next, add broth. Add lentils, and stir to make sure they haven't all sunk to the bottom. Add bay leaf and salt, and bring pot to a boil Then, turn heat down to medium-low, and simmer until lentils are soft, about 20-30 minutes. Just before serving, stir in the spinach. It will immediately wilt down to nothing! Serve piping hot with french bread, or grilled cheese.