Lentil Soup

I love lentil soup. Almost all the recipes I searched for called for a can of crushed tomatoes as part of the ingredients. I did not want that in my soup. I was looking to recreate Progresso’s Lentil Soup, a staple in our household growing up. Feeling slightly disappointed I almost gave up my search and that’s when I discovered the recipe included here. It is pretty spot on, as far as taste, but my version is slightly different. I omitted the ginger listed for a couple of reasons. One I didn’t have any on hand in the house and two it called for what I felt was quite a bit of fresh ginger and I was unsure how that would translate in the soup. I like ginger, but not that much. Needless to say it’s one of the few times I played it conservative and left it out. The recipe also calls for 5 cups of water. While at first that seemed enough, I ended up adding another cup, cup and a half of water to the stock as the lentils cooked. I substituted the fresh kale for the frozen spinach and used about 6 or 7 big leaves of kale. Use more or less depending on your preference. I cut the stems off the kale and merely rough chopped it before throwing it in the pot.  

The soup came out great! As this was my first attempt I only made what the recipe called for; however, since it was so easy and so tasty, the next time I plan on doubling it to make enough to freeze for a later date. If you are a fan of soups, give this recipe a try. Below is the link that takes you to the recipe I found. Just click on the photo! Enjoy and happy cooking!



Click here for the recipe!