Recipe of the Week – Vegetable Lentil Soup
Don’t close the window! I’m sure lentils and vegetables are an immediate turn off for people, but I promise this soup is relatively easy and delicious! Plus, it makes so much that you and your family can eat it for lunch and dinner for a week. I literally kept the pot in the refrigerator, pulled it out any time I wanted to eat, ladled a couple scoops into a smaller pot and bam! Lunch or dinner was hot and ready. I knew the first week of the new year would be crazy (I work at two gyms after all) plus I needed a reset after my dad’s prime rib medley in Spokane. When I saw this recipe on Pinch of Yum’s Instagram, I knew it was just what I needed! I encourage you guys to find a couple food bloggers that you enjoy and follow them on social media – that is where I find almost all my inspiration for recipes. (Let me know if you need any recommendations!) Okay, let’s get cooking!
- 2 cups Butternut Squash, cubed
- 2 cups Carrots, diced
- 1 cup Red Potatoes, cubed
- 2 cups Celery, diced
- 1 cup Red Lentils
- 3/4 cup Green Split Peas
- 1/2 Onion, chopped
- 4 cloves Garlic
- 8 – 10 cups Chicken broth
- 2 tsp Herbs de Provence
- 2 cups Kale, chopped with stems removed
- 1 cup Parsley, chopped
- 1/3 cup Olive Oil
First, time to chop everything up! I decided to buy already cut and peeled butternut squash because I think cutting up a regular butternut squash is way too time consuming. And, as you can see, there was a lot of chopping to be done!
Phew. It was a lot of work, but once the chopping was done, the soup could not be easier! I dumped the vegetables, garlic and seasoning into a pot and cooked the everything for about 10 minutes (while I defrosted my chicken broth. Frozen things. Every time!).
Then, I added the chicken broth, lentils, and split peas. In retrospect, I would have added the split peas sooner and the lentils later. The red lentils cooked up really fast and split peas cooked a little slower, even though both packages said that they would cook in 30 minutes – but! It all worked out, because the lentils kind of dissolved into the broth (which made it a little thicker) and the split peas had a little bite to them (like aldente pasta).
At this point, I left the soup covered on a low heat for about 30 minutes and went to a nearby grocery store to get kale and parsley (which I forgot in my original shopping trip). I ripped the kale up into bit size pieces and chopped the parsley so they were ready when the soup was done.
Next! It was time to blend half the soup! I put 4 cups into a big bowl and used my immersion blender to blend in the olive oil. PLEASE be careful if you do this, since the soup will be hot! Burning soup splatters aren’t fun.
Then, I mixed in the blended soup with the remaining chunky soup and made sure it was combined thoroughly.
And stirred in the kale and parsley! I know it looks like a lot of greens, but it cooks down quickly.
Finally, the soup was ready! From chopping to stirring in the greens, this soup took about 45-50 minutes to fully cook.
Having this soup in the refrigerator that just needed to be heated up every day during the first week of the year was super helpful for long and cold days.
Plus, in my regular life I need an extra dose of vegetables and that is especially true after the holidays. Who knew prime rib could be made into three extra dishes?
What are you guys cooking to keep you warm this week? Let me know in the comments below!
Happy New Year!
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