Jumpstart Dinner Recipe #1: Best Lentil Soup

BEST LENTIL SOUP (adapted from Nora Cooks)

Ingredients:

• 1/4 cup sherry, white wine, water, or veg broth, more as needed

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, scrubbed or peeled and chopped

• 2 celery ribs, chopped

• 14-oz can crushed or diced tomatoes

• 2 cups dry green or brown lentils

• 7 cups vegetable broth or water

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp smoked paprika (see Editor’Note)

• 1/4 to 1/2 tsp salt

• 3 cups spinach, sliced in ribbons (can use kale) (see Notes)

• 1 lemon, juiced (about 2 tbsp) • Ground black pepper

Directions:

Heat the sherry or other liquid in a large pot over medium heat. Add the vegetables. Cook, stirring frequently, for about 4-5 minutes.

Add the can of tomatoes, with juices, lentils, vegetable broth or water, and spices. Stir to incorporate everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion (stick) blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with pepper and more salt to taste.

Notes:

• For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached

• Leftover soup will keep for up to 5 days in the refrigerator.

• This soup freezes well. Either freeze in individual containers or a large container for quick future meals.

• May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.

Editor’s Note: I love smoked paprika, but I find a little goes a long way. I would start with 1/2 tsp smoked paprika, then, after tasting, add more if desired.