The Cookbook Challenge continues!!
Here’s another soup recipe from Real Simple Best Recipes: Easy, Delicious Meals. Chili for a Crowd and now Winter Lentil Soup. I guess I’m on a soup kick this week!
I halved the recipe and forgot to buy kale, so here are the ingredients that I used:
- 1 tablespoon olive oil
- 3 leeks (white and light green parts), cut into 1/4-inch-thick half moons
- 1 14.5-ounce can diced tomatoes, drained
- 1 sweet potato, peeled and cut into 1/2-inch pieces
- 1/4 cup brown lentils
- 1/2 tablespoon thyme
- Salt and black pepper
And here’s what I did with those ingredients:
I heated the oil in a large saucepan. Added the leeks and cooked, stirring occasionally, until they began to soften, 3 to 4 minutes. Then, I added the tomatoes and cooked for 5 minutes.
Next, I stirred in the sweet potatoes and added 3 cups water.
Then, I added the lentils.
And thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
I let the soup cook on medium-low heat until the sweet potatoes and lentils were tender, about 25-30 minutes.
This is the perfect soup for winter. Seriously. It’s full of flavor, comforting, hearty, and so tasty. I’m already looking forward to the leftovers for lunch tomorrow!
Have you tried any new recipes from your cookbooks lately?
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@Preeti: I’d put it in with the rest of the veggies, but check the original recipe!
This looks amazing! I love hearty winter soups like this.
Yummmmm I love all of those ingredients, especially leeks!!!!
Leeks are my new favorite ingredient. Who knew?!!
This looks so good and I was planning to incorporate lentils into dinner somehow. Do you think mushrooms would go well with these flavors? I have a ton of those to use too..
I’m loving the sweet potatoes! Thank god it’s right before lunch because now I’m hungry. I’ve got to get that cookbook!
I just ordered from Amazon the 3 America’s Test Kitchen cookbooks: Family cookbook, healthy family cookbook and the baking cookbook. All 3 are great. This morning I made the Vitamin C smoothie from the Healthy Family Cookbook and it was the best: orange juice, mangos, strawberries and honey.
This is on the stove right now – it’s so full of yummy, healthy ingredients it’s insane (I used the kale, too) and I can’t wait for it to be done. Thank you for sharing this!
I made my favorite Artichoke and Tomato soup from Joe Piscatella’s cookbook last week. I used quinoa pasta (needed to be gluten-free) and it was fabulous and satisfying, not to mention super healthy.
The next cold day I will be making this soup! Yum! : ) Great Pics!
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