Soup is a meal that can be enjoyed all year round. I’ve been experimenting with lentil soup recipes for years now and have finally perfected a recipe that is both hearty and tasty. This soup’s secret weapons are the addition of ginger and the fresh chopped chili pepper.

Two celery stalks, sliced with leaves chopped
Two carrots, sliced
Two medium onions
Two cloves of garlic, chopped or pressed via garlic press
Olive oil
1 32 oz carton of organic chicken broth and 1 32 oz carton beef stock
10 oz lentils (mixture of green, brown and red)
1 inch piece of ginger, grated or chopped fine
1  hot chili pepper chopped fine
14 oz canned of plum tomatoes
1 tsp of fresh thyme (decrease the amount by half if using dried herbs).
1 bay leaf
A small sprig of fresh rosemary (remove it after cooking) or ¼ tsp of dried or if chopping fresh rosemary, ½ tsp
Handful fresh baby spinach

Warm olive oil in stock pot, add onion and garlic heat on low for 5 minutes until onions begin to soften.

Add the carrots and celery and a small amount of water, put a lid on the pan and cook for 10 minutes.

Roughly crush the tomatoes in sieve (strainer) and add the tomatoes and juice to the soup pot.

Add the lentils

Add the herbs and salt and pepper to taste.

Bring the soup to a boil and reduce heat to simmer. Place a lid on the pot and cook (stiring occasionally) until veggies are tender and lentils cooked. Approximately 20 minutes to 1 hour. Add spinach near the end of cooking time.

Once the soup is plated can top with some fresh grated parmesan or romano cheese.

Hope you enjoy.
Hugs, Joan