I've made it my mission to cook more this year. Yes, I blog about cooking, but over the past few months there have been
Oh, and it's healthier. And cheaper. Do you know what's not gratifying? Having an amazing meal at home and then facing a kitchen filled with dishes, pots and pans to wash. Suddenly, the euphoric food coma evaporates and you're breaking a sweat trying to scrub every last corner of the stove.
Enter my reignited love for one-pot dishes--soups and stews, specifically. Throw everything together, season well, decide if you want to blend or not and start chowing down. Love it.
This recipe is definitely hitting our table this weekend. Comforting, protein-filled and fiber-rich, this lentil soup is all kinds of delicious.
And since there will only be one lonely pot waiting for me, I'll have extra time for dessert. Naturally.
Vegan French Lentil Soup
(Courtesy of Robin Robertson)
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves
2 tablespoons dry sherry or white wine
1 cup French lentils
1 14.5-ounce can petite diced tomatoes, undrained
2 teaspoons herbes de Provence
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups vegetable broth
4 cups baby spinach
What You Do:
- In a large pot over medium heat, heat olive oil. Add onion, carrot, celery, and garlic. Cover and cook until softened, about 5 minutes. Stir in sherry, then add lentils, tomatoes, herbes de Provence, salt, pepper, and broth.
- Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes, adding more broth if needed. Taste and adjust seasonings. About 5 minutes before serving, stir in the spinach. Serve hot.