I would often eat canned soup for lunch on the weekends. It was easy enough for me to make myself once I knew how to use a can opener and the microwave (that’s right, I didn’t even cook it in a pot on the stove).
Chicken noodle soup was my thang. For years. Even as an adult, it was one of my favourite things to eat when I was too lazy to come up with something a bit more creative.
It’s easy to throw together, it’s crazy good for you, and it tastes amazing. Way better than chicken noodle soup ever did.
Side note: Photographing soup is HARD. Photographing brown soup is even harder. Perhaps the green parsley on top will help? What if I stick some green in the background?
Be jealous of my food photography skillzzzz. Or not.
- 4 cloves garlic, chopped
- 1 small yellow onion, minced
- 4 medium carrots, chopped
- 4 celery stalks, chopped
- 3 tbsp olive oil
- 2 cups green or brown lentils, uncooked (I used brown)
- 1 tsp cumin
- ½ tsp coriander
- 8 cups vegetable broth
- 1 large bay leaf
- 2 whole sprigs fresh thyme
- 1 cup chopped spinach
- ½ cup chopped tomatoes
- Salt & pepper, to taste
- Heat olive oil in a large pot over medium heat.
- Add in the onion, carrots, celery and garlic, and cook until tender and browned.
- Add the lentils, cumin, coriander, broth, bay leaf and fresh thyme. Give it all a good mix, then add lid and simmer over low heat until the lentils are tender, 30-40 minutes.
- Remove the bay leaf and thyme, and add in the chopped spinach and tomatoes. Cook for 3-4 minutes, or until spinach has wilted.
- season with salt and pepper, and serve, with some fresh parsley on top for colour (if desired).