Lentils are an established “superfood” and lucky for us, a general favorite in our household for soups, daal (and salads for the adult crew). I started making this lentil soup, adapted from Deborah Madison’s Vegetarian Cooking for Everyone, when Ava was a toddler. I remember pureeing batches for Talia when she started eating solid foods, and she couldn’t get enough. It was the perfect way to include her into our family dinners without making separate “baby food.” Yes, that kid has an awesome palette and appetite but she’s turned into quite a carnivore as she’s getting older (loves nothing more than salami and cheese for breakfast, perhaps with a small cracker to appease Mom and Dad who are constantly striving for balance). So its exciting for me that she’ll still eat this simple, vegetarian soup with gusto.
Serves 4-6 + leftovers
- Olive oil
- 1 large onion, diced
- 3 large garlic cloves, coarsely chopped
- 2 tsp salt
- 3 tbsp tomato paste
- 1/3 cup finely diced celery
- 1/3 cup finely diced carrot
- 2 bay leaves
- 1/2 cup chopped parsley
- 1 1/2 cup French, brown, or beluga lentils (I prefer a mix)
- 2-3 handfuls of chopped greens (spinach, kale, chard, etc.)
- 1 cup of cooked penne or fusilli (optional) or 2 cups of smaller pasta (shells, orecchiette or other)
Heat olive oil in a soup pot, add onion and saute until it softens, about 5 minutes. In the meantime, pound garlic in a mortar with 1 tsp of salt until it become a paste. Add tomato paste to the onions and work until they come together.
Add garlic paste, celery, carrots, bay leaves, and parsley, then cook for about 3 minutes.
Add the lentils, 2 quarts of water, 1 additional teaspoon of salt and bring to a boil. Lower the heat to medium-low and simmer partially covered until the lentils are tender. This takes 30-40 minutes. Toward the end of cooking, add the greens and let them wilt in the soup – spinach should take just a minute or two, chard and kale about 10, to soften. Toss in the pasta if using.
Serve with grated Parmesan cheese – or mix in a couple teaspoons of soft chevre as Ava loves to do. It melts into the soup and adds a lovely dimension of flavor.Crusty bread and gruyere are also a favorite addition.
SLOW COOKER PREPARATION: Follow instructions above for sauteing the vegetables, etc. Once they are cooked in a regular pan on the stove, transfer to the slow cooker, add lentils and 7 cups of water. Cook on high setting for 3-3.5 hours.
NOTE: This soup freezes nicely and tastes better a few hours after it is cooked.
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