It is our annual custom to have lentil soup on New Year’s Day, a tradition believed to bring good luck and prosperity. Each year I switch up the recipe. This lentil soup is packed with yummy and nutritious vegetables and accented with fresh lemon juice. Delicious!
Ingredients:
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons of Butter
- I medium Onion, diced
- 3 large stalks of Celery, diced small
- 4 large Carrots, peeled and diced
- 2 Tablespoons of Garlic Paste
- 4 Potatoes, peeled and diced
- 1 oz. package of dried Porcini Mushrooms, soaked in warm water for 30 minutes, then rinsed, drained, and chopped (or use fresh)
- 1 10 ounce package of Birds Eye Frozen Chopped Spinach, microwaved and cooled, water squeezed out
- 1 lb. bag of dried Lentils, sorted, rinsed, and drained
- 1 Tablespoon of Tomato Paste
- 2 32 ounce cartons of Vegetable Stock
- Salt and Pepper, to taste
- 3 Bay Leaves
- 1 teaspoon Crushed Red Pepper
- 1 Lemon, juiced
Instructions:
- In a large Dutch Oven on Medium High heat, add in Olive Oil and Butter. Next add in Onions, Carrots, Celery, and Garlic, and Sauté until onions are translucent.
- Next, add in Potatoes, Mushrooms, Spinach, Lentils, Tomato Paste, Vegetable Stock, Salt, Pepper, Crushed Red Pepper, and Bay Leaves.
- Bring to a boil, then reduce to a simmer, occasionally stir the soup.
- Simmer the soup until the lentils are soft and the potatoes are cooked through.
- Once the lentils and potatoes are cooked, stir in the lemon juice.
- Taste the soup and adjust the seasonings, if necessary. Make sure to remove the 3 Bay Leaves before serving the soup.
- Serving idea: Top each bowl with a sprinkling of Parmesan cheese, a drizzle of good extra virgin olive oil, and some fresh cracked black pepper. Serve soup with some fresh bread and butter. Yum!
Enjoy!
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