You wouldn’t think that kids would be crazy about a red lentil soup that’s filled with vegetables, would you? But this one is delicious! Adapted from a Red Lentil Soup recipe by Annemarie Colbin at her Natural Gourmet Institute — my mother took a class there and learned how to make this delicious, hearty soup. She makes it often and I started making it often too, when my oldest son (who was small at the time) liked it. I changed it slightly – I add more carrots and celery and I vary the greens. I find that fresh baby spinach tastes the best in it. The soup is vegan, gluten free, and packed with veggies, fiber and vitamins. If you can get your picky eater to try it, they’ll love it. My picky eater actually likes this soup and my husband and I do too!
Red Lentil Soup
One 2 Quart Container Trader Joe’s Mirepoix (or use one onion, 2 large carrots, 5 ribs celery).
Olive Oil Spray (to coat pan)
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt (I like kosher or sea salt)
2 cup red lentils (I rinse them in a mesh colander)
8-10 cups water
1/2 lb of kale, or substitute fresh baby spinach or frozen chopped spinach, escarole or swiss chard (cut into bite size pieces). One bag of Trader Joe’s Kale will work well.
Saute’ the onion, carrot and celery in olive oil. Add spices, salt, red lentils and 6cups of the water. Bring to a boil, cover and simmer for 30 minutes. Watch to make sure all the water doesn’t burn out and the soup doesn’t stick to the bottom of the pot. Add 2 to 4 cups of water with the salt and cook for 15 minutes.
Then add greens and cook a few minutes more. This soup freezes well. Serve with whole grain bread or crackers.
My notes: I usually triple the recipe so I can serve it for a few days. My picky eater likes this, so I will serve this alongside of his dinner (he will only eat small portions of it).