In the spirit of getting more greens this February, I threw together this everything-but-the-kitchen-sink style soup. I had some broccoli that was going to go bad in a few days, and some slightly old asparagus, so soup was the solution to using them up! I love how hearty the lentils make this soup, and with a dollop of herbed goat cheese it's an amazing dinner soup.
Green Veggie Soup with Red Lentils
2 tbsp grapeseed oil
1 c cooked red lentils
1 shallot, finely chopped
1 1/2 c water
3 cloves garlic
3-4 broccoli, stalks and heads
1 c asparagus
water to cover
2 c spinach (or 2 big handfulls)
1/2 habanero pepper, seeded and finely chopped
juice from 1 lemon
3 bay leaves
1 1/2 tsp cumin
salt & pepper to taste
herbed goat cheese for garnish
Warm 1 tbsp grapeseed oil on medium heat in small pot. Add shallot and cook for a few minutes, until they begin to soften. Add the uncooked lentils and sauté for 3-4 minutes stirring constantly. Add water and cook for about 20 minutes.
While the lentils are cooking, roughly chop the onion, leek (clean well after chopping), carrot, garlic, broccoli, asparagus, spinach, and habanero. Add the onion and leek to the last tablespoon of warmed oil. Cook over medium heat for 1-2 minutes. Add the carrot, broccoli, asparagus, habanero and garlic and continue cooking for 3-5 minutes stirring occasionally.
Cover veggies with water (add a bit extra, because you'll be adding the spinach next). Bring to a boil. Add the spinach, and reduce to a simmer.
Add the lemon juice, cumin, bay leaves, salt & pepper. Simmer for 30-45 minutes. Puree with a hand blender until smooth. Add the cooked red lentils with shallot and stir through.
Reserve in jars, and store in the fridge or freezer. I usually start with one in the fridge and the rest frozen.
To serve add a dollop of herbed goat cheese and enjoy!