There are many versions of lentil soup, which I love because you can flavor it with herbs, tomatoes, and a variety of spices. I often find that I need to add more liquid, especially with leftovers. I like cooking with French, green, or Beluga, black, lentils because they keep their shape. I find that red and yellow lentils cook down into more of a mushy consistency.
Lentils are a great source of protein, fiber, iron, and an assortment of B vitamins. They are quick to cook and often better tolerated by those that do not tolerate beans well.
2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 cup lentils, washed and picked over
6 cups a combination of vegetable or chicken stock and water
1 bunch fresh Italian parsley, chopped
4 handfuls baby spinach, rough chopped
Zest and juice of one lemon
Salt and pepper to taste
Saute the onion and garlic in olive oil until transparent. Add the carrots, lentils, lemon zest, and stock. Bring to a boil, reduce heat and cook until lentils are tender about 30 minutes. Add Italian parsley, baby spinach, and lemon juice. Stir well and season with salt and pepper to taste. Cook until vegetables have wilted. You may need to add more liquid along the way.
I have added some extra spinach and topped off my bowl with a spoonful of Greek yogurt.