Winter is still going strong up here in Minnesota with temperatures dropping below zero (again) for several days during the coming week. Yikes!
In my book when the weather is cold outside there’s nothing better than coming home to a rich, delicious bowl of soup. Yes, I love soup for lots of reasons, but I believe my lentil soup is one of the tastiest soups around. Filled with protein-packed lentils and tons of veggies, this soup is a perfect pick-me-up for a hearty lunch or an evening supper with the family. And I’ve found that even little kids love the taste of lentils! I like to pair it up with a small side salad or maybe bake a batch of homemade biscuits or cornbread if I’ve got the time. But truth be told, this soup is simply wonderful all by itself!
So let’s get right to the recipe. If you’ve got an hour to let it cook, make it on the stove … but I’ve also shared a slow-cooker option for when you just want to set it and forget it—so to speak. And also, please take a look at the suggested garnish ideas. I really think splashing some balsamic vinegar on top with some nuts, sour cream, and cilantro makes the perfect combination of tastes. But set out some options and let your family pick and choose. After all, giving kids (and adults) ways to customize food to their palates always gets them more excited about a meal!
I hope you’ll give this soup a whirl in your kitchen. If you’ve got any questions or want to share how you like to garnish your lentil soup, just add a comment below!
Kitchen Resources & Tips:
- A great kitchen ladle is a must for any soup or chili recipe. I recently realized the ladle I had been using was old and plastic … which got me wondering what sort of plastic it was made of and then thinking there might be BPA in it. So I decided it was time to replace the old one with something that I didn’t have to worry about, like this stainless steel ladle from ChefLand.
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up the vegetables for your soup. I upgraded to these Epicurean non-slip boards this summer, and I’ve been really pleased with them.
- A high quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- If you prefer making this lentil soup using the slow-cooker option, this classic Crock-Pot Slow Cooker with a cook and carry option sounds cool—especially after some of my vegetable soup spilled in my car from my regular Crock-Pot on the way to book club this week.