There is nothing like the magic of hot soup to warm your soul and fill your belly. I have always loved soup. This easy to make hearty soups will keep you warm and satisfied any night of the year.
I try to make a lot of different soups on one day so I have ready to go meals in the freezer on those chilly days. My kids love having a bowl of soup waiting for them when they come home from school.
Red lentil Vegetable soup
This soup is great for a Thanksgiving dinner and is perfect for fall with all the seasonal root vegetables.
1 cup red lentils, sorted and rinsed
4 cups water
Bay leaf
Salt
2 Tablespoon olive oil
2 onions dices
4 cloves mince garlic
2-inch piece ginger minced
2 teaspoon cumin
1 teaspoon curry
2 teaspoon dried coriander
2 cups butternut squash cut into ½ inch dice
1 cup zucchini peeled and cut into ½ inch dice
1 medium parsnip peeled and cut into ½ inch dice
2 carrots peeled and cut into ½ inch dice
1 Tablespoon lemon juice
1 bunch baby spinach
Pinch cayenne pepper
Add lentils, water and bay leaf to a medium saucepan. Cover and boil on a simmer for 20 minutes until lentils are tender. Add 1 Tablespoon salt and remove bay leaf and puree lentils in a blender.
Add onions to a skillet and sauté until onions are soft. Add garlic, ginger, cumin, curry coriander and sauté for a few more minutes. Add butternut squash, parsnip, carrots, zucchini, salt, and 11/2 cups water simmer for 10 minutes until vegetables are soft.
Stir lemon juice and spinach into pureed lentils then add the vegetables stir to combine. The heat will wilt the spinach. Add pepper and salt if necessary.
