Winter Lentil Soup
November 16, 2008
A Chick in the Kitchen reader, Heather, sent me this recipe for Winter Lentil Soup. She was right, it’s exactly the type of soup I like to make at this time of year, and as a bonus it used up the last of my kale.
The recipe combines canned tomatoes (I used diced, per Heather’s suggestion), sweet potatoes, leeks, kale, and lentils — plus fresh basil — for a slightly sweet, chunky soup that just needs some fresh bread to make it a meal. Although I liked the delicate flavor of the leeks, I think a little garlic would perk it up next time. And I would double the lentils, which take a backseat in this soup regardless of their prominence in its name.
The only thing I didn’t like about the recipe is that it really needed the 2 teaspoons of salt specified. Normally I leave the salt out altogether, but the soup tasted very flat without it, even with all that basil and thyme (I used a half teaspoon of dried instead of fresh).
J. and I both liked it; he deemed it “good” and “definitely edible” which is his version of an enthusiastic double thumbs-up. I’ve got a ton of it ready to go into my freezer, but I’m happy to share if anyone local would like a quart bag — just let me know.
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Filed under: CSA,Soup,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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7 Comments
1.
Heather | November 16, 2008 at 8:58 pm
I forgot to mention I added garlic as well. Glad you tried it! ~ Heather
2.
Jodi | November 17, 2008 at 8:01 am
Looks very good! I love J’s version of a double thumbs up! I thought it had pine nuts at a first glance. I’m into soup right now…I have made (yes, you read that correctly) 2 kinds…a pasta/lentil and a barley/chickpea one. But mine had lots of yummy salt;O) I even used some kohlrabi which I never usually even buy. Sweet potato and kale would be a nice new one for me to try.
3.
Lauren | November 17, 2008 at 11:32 am
is it r friendly? if, so, he LOVES lentil soup. we’ll take some.
4.
Cristen | November 18, 2008 at 8:32 pm
That sounds delicious! Do you think I could use a type of squash in the soup instead of the sweet potato?
I’m sure. Something like butternut squash would be delicious! — Dara
5. chickinthekitchen.com &ra&hellip | December 1, 2008 at 9:58 pm
[...] Winter Lentil Soup (from the freezer), hard-boiled eggs, challah [...]
6. chickinthekitchen.com &ra&hellip | December 7, 2008 at 8:15 pm
[...] Tofu in Almond & Cilantro Sauce, served over udon noodles. I’m a little tired of the Winter Lentil Soup at this point, but there’s still one last quart in my freezer for another [...]
7. Menu Plan Monday, 12/22 &&hellip | February 26, 2012 at 7:59 pm
[...] Winter Lentil Soup (last quart from my freezer), Cheddar [...]
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