needing something warm and cozy to feed a crowd?
this lebanese lentil soup fills your belly and warms your soul.
we recently lost a good one. my father-in-law, the funny and fabulous phil, served in the United States Navy – he loved to eat food and make people laugh. His wonderful sense of humor, generous heart, love, and friendship will be greatly missed.
as we gather to remember…anything made with garlic, olive oil, and wine seems appropriate. since mother nature is tossing us our last dose of bitter winter weather (at least i hope), we can bunker down with this simple and hearty soup.
– ingredients –
- olive oil, enough to coat the bottom of the pan
- one white onion, diced
- 4 cloves of garlic, chopped
- 2-3 new potatoes, finely cubed
- 3 thin carrots, peeled and sliced
- 3 small stalks of celery, thinly sliced (reserve tops with leaves)
- 1 C whole green lentils
- 1/4 tsp Turmeric
- 1/2 T freshly chopped parsley (or 1/2 teaspoon dried)
- salt and pepper to taste (about 1/2-1 tsp)
- 1/2 C white wine (i used a pinot grigio)
- 4 cups vegetarian broth
- 2 cups freshly chopped greens (swiss chard, spinach, or kale)
- 1/4 wedge of lemon (or 1tsp lemon juice)
– directions –
- prepare veggies and herbs; coat bottom of the pan with olive oil
- saute the onion over medium heat until translucent, then add garlic
- stir 1 min, then add potatoes, carrots, and celery
- cook a few minutes before adding the lentils, turmeric, parsley, salt, and pepper
- stir 1 min, then add white wine
- cook stirring until dry; add broth and reserved celery tops/leaves
- simmer over medium heat for 20 minutes
- when lentils are cooked through, remove celery tops/leaves, and stir in greens
- squeeze in lemon juice, then drop the wedge into the soup
- simmer a few minutes, then serve (lemon wedge to remain in the pot) and enjoy
note: can be prepared the night before, refrigerated, then re-heated. i actually prefer it the day after…the spices have time to mingle and build.