I went food shopping last night unclear on what I wanted to cook this week. To my surprise (and glee), Shoppers had many fresh vegetables on sale for only $1! As I walked up and down the aisles, this hearty winter soup recipe formed in my head (the weather is sooo cold outside, I wanted something warm and filling).
The parsnips were not on sale, but I’m glad I splurged as they (with the carrots) add a nice sweetness and texture to this soup. I haven’t used parsnips much but I’m going to have to experiment with them (anyone have a good recipe?).
Note: I use red lentils because I like how they melt and thicken the soup, but if you want distinguishable lentils use brown ones instead (you also may need to simmer the soup a bit longer).
Spinach & Red Lentil Soup
Ingredients:
1 Tbsp vegetable oil
2 sweet onions, chopped
2 parsnips, chopped
2 carrots, chopped
2 celery stalks, chopped
8 fingerling or 3 small potatoes, cubed
1/2 cup red lentils
1 tsp sea salt
3/4 tsp garlic powder
1/8 tsp pepper
4 cups water
2 cups fresh spinach
additional salt, pepper and garlic powder to taste
Directions:
- Heat oil in medium stock pot and saute onion until soft, 4-5 minutes. Add chopped parsnips, carrots, celery, and potatoes and cook 8-10 minutes, stirring occasionally. Stir in salt, pepper, and GP and cook 5-6 minutes more.
- Add water and bring to a boil. Simmer 35-40 minutes until vegetables are soft and lentils are very tender.
- Remove soup from heat and stir in spinach (it will wilt quickly). Add additional salt, pepper, and GP to taste.
The cost:
onions: .64
parsnips: 2.68
carrots: 1.00
celery: 1.00
potatoes: .83
lentils: .42
spinach: 1.00
Grand Total: $7.57; serves 6-8