I have a funny memory of my Italian grandparents getting into an epic fight about burnt lentils. They were both great cooks so kitchen disasters were not common, maybe that’s why I have never cooked lentils before. It’s a cold miserable day here today, so I experimented with lentils, making a super flavorful, hearty soup. Here’s what I used:
Trilogy (all diced: 1 onion, 2 stalks celery and 2 carrots)
1 clove of garlic diced
2 cups red lentils
8 cups of vegetable broth
4 cups of roughly chopped baby spinach
1 cup of coconut milk
Here’s how to make the magic happen.
In a large pot, saute the trilogy in a little EVOO. Season with salt & pepper. When barely soft (about 7 minutes) toss in rinsed lentils (just put them in a strainer and rinse under cold water). Add the vegetable broth and stir to incorporate. Under fairly high heat bring soup to a boil. Stir together and cover pot and reduce heat to low. Let this cook for 30 minutes, stirring occasionally. After 30 minutes the lentils will be tender and the consistency will be on the thicker side. Remove from heat and add the spinach, stirring into the soup and cover for 5 minutes. Stir again to blend the now wilted spinach and add coconut milk. Warm up on low flame for another five minutes and voila!
I really liked this dish. It was a hearty lunch and something I’ve never made before. I think my grandparents would be proud LOL.