December 8, 2010

Lentil, Mushroom & Spinach Soup

Brrr! Winter has officially arrived in NYC; it's freezing out there! Perfect weather for the pot of the week, Lentil, Mushroom & Spinach Soup.

If you're new to my blog, you're probably wondering what the heck is a "pot of the week". During the cold NYC months, I like to have a pot of something on call in my refrigerator at all times. Something yummy that I can warm up in a minute notice for a quick, healthy & hearty meal. I make a large pot of it on Sunday and usually eat it for one meal a day, whether lunch or dinner, for the week until it's time to make the next pot of something.

Once again, this week's pot is a nutritional powerhouse full of fiber, folate, iron, vitamins K & A, calcium... I could go on & on. Since it's so filling, I've been eating it on it's own as a complete meal.
lentilsoupLentil, Mushroom & Spinach Soup
serves 4-6

1 tbsp Olive Oil
2 large Carrots, chopped
1 large Onion, chopped
2 stalks of Celery, chopped
5 cloves of Garlic, finely minced or pushed thru a garlic press
16 ounces of Mushrooms, sliced (I used baby portabella but feel free to use whatever type you love)
4 sprigs of fresh Thyme
1/4 cup Red Wine
1 cup brown Lentils, rinsed
7 cups Water or Vegetable Stock
1 Bay Leaf
2 cups Baby Spinach
Salt & Pepper to taste

Heat the oil in a large soup pot over medium heat. Add the carrots, onions and celery and saute about 5 minutes. Add the garlic & mushrooms and continue to saute an additional 5 minutes. Add the fresh thyme (you can add the entire sprig and then remove the stalks later) and red wine and cook until the wine is completely reduced. Add the lentils, water or vegetable stock & the bay leaf. Cover and bring to a boil. Reduce the the heat and simmer for 30-40 minutes until the lentils are done.
If you are serving right away, stir in the spinach and allow to wilt. if you are serving at a later time, add the spinach to the soup right before reheating.
Season with salt  & pepper to taste.
Enjoy!
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5 comments :

  1. Yummy!
    Can't wait to make it. Looks delicious!
    Thanks for sharing!

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  2. heading to vermont this weekend, will get ingredients for this. It has apres ski written all over it. Plus, I *need* to open a bottle of red for the recipe, so once it's open...

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  3. I love having a big bowl of food to eat every day...nothing beats throwing something (healthy!) in the microwave. :)

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  4. YUM! I am going to LOVE this since I live in freezing cold Chicago! I may have to make this one (without the mushrooms, of course). I don't do mushrooms, but love everything else.

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