Puy Lentil Soup with Spinach

Soups are perfect anytime of year, but especially during the winter months. I adapted this colorful, earthy and nourishing soup from River Cottage Everyday Veg. We all need more vegetables in our diet and the recipes from this beautiful and innovative book will certainly be gracing my kitchen table time and time again. Easy to cook up and a pleasure to the tummy, you won't be disappointed with this nourishing soup. Consider adding more spices, such as cayenne and cumin along with the tomatoes and hot peppers for an extra kick.

This is my submission to this month's My Legume Love Affair, a most popular event started by Susan of The Well Seasoned Cook and hosted this month by Sweet Artichoke.

Puy Lentil Soup with Spinach

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on February 6, 2012 A simple nourishing soup for everyday meals Print this recipe Ingredients: 2 tablespoons olive oil 3 shallots or 1 onion, finely chopped 1 large carrot, finely chopped a few sprigs of fresh thyme leaves, chopped 2 garlic cloves, minced or crushed 2 jalapeños, seeded and finely chopped 3 tomatoes, seeded and finely chopped 1 cup puy lentils, rinsed and sorted 5 to 6 cups vegetable stock or water generous handful of fresh parsley, chopped 1 1/4 cups spinach, rinsed and trimmed sea salt and fresh cracked black pepper to taste 2 tablespoons olive oil fresh grated Parmesan cheese for garnish Instructions: Heat two tablespoons of the olive oil in a large saucepan over medium heat. When hot, add the shallots or onion, carrot and thyme. Stir and fry for 5 to 7 minutes. Now add the garlic, jalapeños and tomatoes and stir and fry for another few minutes. Add the lentils to the pot along with the stock and salt and pepper and bring to a boil. Reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and cook for another 5 minutes. Transfer to bowls and sprinkle with a bit of olive oil and garnish with Parmesan cheese. Makes 4 to 6 servings

Other Lentil recipes you are are sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Lentil Soup - Fakes
Madras-Style Red Lentil Soup
Ethiopian Lentil & Mustard Salad (Azefa)
Tangy Red Lentil Dal with Goda Masala

Note: Frequently there are grocery coupons available for healthy ingredients, so always check if you can save some money before going shopping.

On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Audio Accompaniment: Vic Chesnutt