Winter Lentil Soup

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!

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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

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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.

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Next, I stirred in the sweet potatoes and added 3 cups water.

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Then, I added the lentils.

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And thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.

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I let the soup cook on medium-low heat until the sweet potatoes and lentils were tender, about 25-30 minutes.

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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!_MG_4049

Have you tried any new recipes from your cookbooks lately?

68 Comments

  1. 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..

  2. 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!

  3. 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.

  4. 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.

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