Winter Lentil Soup
November 16th, 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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Entry 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 boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .
6 Comments
1. Heather | November 16th, 2008 at 8:58 pm
I forgot to mention I added garlic as well. Glad you tried it! ~ Heather
2. Jodi | November 17th, 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 17th, 2008 at 11:32 am
is it r friendly? if, so, he LOVES lentil soup. we’ll take some.
4. Cristen | November 18th, 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 1st, 2008 at 9:58 pm
[...] Winter Lentil Soup (from the freezer), hard-boiled eggs, challah [...]
6. chickinthekitchen.com &ra&hellip | December 7th, 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 [...]