Lentils

Lentils are the perfect way to use up any produce in your fridge. The more the merrier. Don’t get stuck on the ingredients. Seriously… anything goes!

Ingredients:
1 onion, chopped
2-3 carrots chopped
2 stalks celery, chopped
2 cloves garlic minced
Any other Seasonal veggies which might include:
Winter: rutabaga, parsnip, kale
Spring: leek, green pepper, zucchini, squash
Summer: spinach, tomatoes, mushroom
Fall: butternut squash or potato, mushroom, brussel sprouts
2 tsp cumin
2 tsp oregano
1 tsp thyme
1 tbl dried parsley or ¼ cup fresh and chopped
1 bay leaf
2 cups lentils, rinsed
6 cups water and/or stock
1 can fire roasted diced tomatoes
Grated Parmesan

Directions:
Using heavy soup pot, Sauté veggies in olive oil starting with the harder veggies (onion, carrots, etc.) and adding in the softer ones (mushrooms, zucchini, etc.) a few minutes later.

*Potatoes or root veggies like parsnip or turnip can be added after the liquid.

*Greens get added in after blending.

As the veggies cook, layer with kosher salt and cracked pepper.

Season with cumin, oregano, thyme, dried or fresh parsley, bay leaf

Add 2 cups of rinsed lentils and stir 1-2 minutes.

Add tomatoes and 6 cups water and/or broth, more if necessary to cover the lentils and veggies.

Season again with Salt and pepper

Add potatoes and/or any root veggies

Let simmer slightly uncovered until cooked about 1 hour, adding more water if necessary or prefer more soupier. Season to taste. Remove bay leaf.

Optional: Use a hand blender to partially puree and thicken the soup for about 15-20 seconds, leaving it still chunky. Alternatively use your blender to puree a cup or two of the soup and then add back in to the pot.

Grate in Parmesan and add chopped greens to wilt and soften for about 5 minutes.

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