Hulloooooooooo hobbits and hooligans!
Today I’m sharing the most winter appropriate feel-good meal: a gorgeously thick lentil soup. This soup (or as Jesse describes it, ‘veggie chilli’) can easily be made as a vegetarian meal instead and is super easy to throw together. It only costs a couple bucks, too, so it’s a win-win!
Because the recipe for this soup is largely veggie-based, feel free to mix in whatever your heart desires. The recipe we based ours off of (find the original at Platings + Pairings -- I found it through @hellobrownfamily on Insta) has just a little bit of a heavier feel than ours, as we swapped shredded chicken for the recommended sausage, and spinach for the recommended kale -- just happened to be what we had on hand. We also added carrots and skipped the red wine vinegar at the end because of a certain acidic-sensitive tummy in our house, but I promise you this recipe does not disappoint, even without it.
Easy on the tummy, this recipe makes such a yummy, classic soup that is seriously becoming a go-to on weeknights in our house because here’s the best part: it’s FAST! This is a dutch oven recipe that (I believe) has been revamped by Hannah of, again, @hellobrownfamily into an instant pot recipe that takes maybe 20 whole minutes from start to finish. Chopping the veggies takes the bulk of the time, just to show you how quick this actually all comes together - hah!
Most recently, we used the 12 minute cook time to slice up a loaf of French bread and sauté some pressed garlic with loads of butter to make super simple homemade garlic bread! It’s perfect for dipping and pairing with the soup to offer it a contrasting crunch. Next time, though… Definitely going to pair it with a nice, crisp garden salad. Ooh! Soup + salad, I’m makin’ myself hungry all over again.
For funsies, I’m titling this one ‘Dragon Scale’ Lentil Soup because of how pretty the lentils look when they’re dry! This is such a gorgeous plating once it’s finished, with the kale (or spinach) contrasting with the warmth of the red soup -- any mix ins you add will only make it even better looking! Try adding chopped bacon, swapping potatoes for the meat, or even testing out red lentils! This recipe calls for green lentils originally, because as pointed out by Erin of P&P, red lentils will break down more during the cooking process -- ultimately resulting in a more creamy soup, closer to the consistency of a classic split pea.
I cannot express how happy it made me to taste this for the first time and just instantly be brought back to my mother’s cooking after a chilly snow day. The temps here are hovering right around 0º F this week… So I’m definitely looking forward to finishing off these leftovers tonight after I shovel. Side note: if you can’t finish it on your own (but I promise, you’ll find a way to), it freezes well for up to three months in an airtight container!
As always, remember to value your food and cheer and song today and every day. x
Dragon Scale Lentil Soup
Serves: 6-8 Time: 20 mins
INGREDIENTS
1 pound cooked chicken breast, shredded
1 medium yellow onion, diced
1 can crushed tomatoes (28 oz size)
2 cloves garlic, minced
2 cups dried green lentils
3 cups spinach, lightly chopped
3 celery stalks with leafy tops, chopped
4 large carrots, chopped
4 cups bone broth or stock, any variety
2 teaspoons red wine vinegar
Salt + pepper to taste
¼ cup chopped fresh parsley
Optional: crushed red pepper flakes, rosemary, and thyme to taste
INSTRUCTIONS
Chop carrot and onion; dice onion and mince garlic
Set Instant Pot to “sauté” setting and add carrots, celery, onion, and garlic. Stir for about 5 minutes (until softened)
Add crushed tomatoes, stock, and finally lentils (ahem, dragon scales) and stir well. Add any seasoning you prefer: crushed red pepper flakes, rosemary, thyme, basil, etc all go well with this soup!
Set Instant Pot to the most basic “pressure cook” setting and set the timer for 12 minutes, sealing pressure lid when you close it
Once timer goes off, be sure to release ALL pressure before opening the lid -- At this point, stir in spinach (and red wine vinegar, if you choose)
Leave Instant Pot on “keep warm” for 2-3 minutes to incorporate greens, stirring occasionally
Season with salt and pepper to taste, serve immediately with fresh parsley
Here's just the recipe, too. Let us know how yours goes by leaving a comment or tagging us on social media @halfpastelevenses as always!
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