Lentil Soup

I hope you’re all staying warm out there! It is bitter cold here in NYC! Here’s a recipe to keep you cozy! I actually created this recipe last Spring when my Mother in Law was very sadly diagnosed with Non Hodgkins Lymphoma. She was in and out of the hospital receiving treatments and my wonderful Father in Law was there every step of the way driving her the 90 minutes to and from the hospital. One day I went over to their house and prepped a bunch of meals for them. I had to think of meals that would hold really well if frozen or just in a fridge for the week. I thought of Lentil Soup right away because its one of those dishes that seems to even get better with time and its packed with iron and wonderful nutrients! I added lots of robust, warm spices that have great healthy benefits as well such as Turmeric, Ginger and Cinnamon. My Mother in Law really enjoyed the soup as did the entire family…and Hey! She’s is currently cancer free!

Note: This recipe can even be done in an Instant Pot or Pressure Cooker to save time!

Ingredients-

• 4 Medium Carrots, Peeled and Diced

• 3 Stalks of Celery, Diced

• 1 Medium Yellow or Vidalia Onion, Diced

• 2 Large Bay Leaves

• 2-3 Tablespoons Olive Oil

• 3 Large Cloves Garlic, Minced

• 1/4 Teaspoon Ground Ginger (or Freshly grated)

• 1/4 Teaspoon Paprika 

• 1/4 Teaspoon Ground Cinnamon

• 1/2 Teaspoon Turmeric

• A Dash of Cayenne

• 1/4 Teaspoon Cumin

• Salt and Ground Black Pepper 

• 1 Bag or 1 Lb of Lentils (I used Brown but you can use green or red) (make sure you pick through them to make sure there are no rocks)

• 1 Box or 4 Cups of Chicken Stock (Broth)

• 14.5 Oz Can of Diced Tomatoes

• 2-3 Cups Water

• 1/2 Lemon

Steps:

• In a large Dutch Oven or Pot, heat 2 Tablespoons of Olive Oil on medium heat. Add the Diced Carrots, Celery, Onion and Bay Leaves and sweat until fragrant and the onions begin to soften and become translucent.

• Add the Minced Garlic and sweat until the garlic is fragrant, about 2 minutes.

• Add all the dried spices including, Ginger, Paprika, Cinnamon, Turmeric, Cayenne and Cumin. Sprinkle about 1/2 Teaspoon of Salt and a nice grind of fresh Black Pepper. Stir everything together and allow the spices to bloom about 2 minutes.

• Add the Lentil and stir on medium heat for about 3 minutes just to slightly toast the lentils and enhance the flavors.

• Add 4 Cups of Chicken Stock, the Diced Tomatoes and 2 Cups of Water. Stir to bring everything together.

• Cover the pot and simmer on medium/low heat, stirring occasionally for about 35-40 minutes. If too much of the liquid has been absorbed before the lentils are cooked just add another cup of water, or as much as you need.

• Remove the Lid and if you prefer your soup thicker continue to cook with the lid off until it thickens.

• Squeeze half a lemon into the soup and stir. Check the seasoning and add more salt and pepper to your liking.

• Serve and Enjoy!