Friday Favorite- Lentil Soup

I made this super-easy lentil soup this week for lunch, and Tye loved it so much I thought I'd share the recipe.  With each mouthful, she made her "MMMMmmmmm!" sound of pleasure before she eagerly signed for more.  The fresh ginger alongside the carrot gave the soup a subtle sweetness that Tye loves in food, and the lentils are a great source of protein, fiber, and iron (more easily absorbed with the vitamin C in the salsa).  Plus, this is a super affordable lunch or dinner, even with all organic ingredients.  This recipe will be a new staple in our kitchen.

Brown Lentils

Tye's Favorite Lentil Soup


40 ounces broth* (I used 1 32 oz box No-Chicken flavored broth plus 1 cup water)
1 cup water
1 cup salsa (I used Trader Jose's Organic Tomatillo salsa)
2 Tbsp butter (optional)
2 cups dry lentils, rinsed (I used brown lentils, but orange would be beautiful)
1 large carrot
1 square inch fresh ginger
4-6 cloves garlic


Combine broth, water, salsa, butter, and lentils over medium-high heat in a pot with lid tilted.  While waiting for the liquid to boil, combine carrot, ginger, and garlic in food processor and pulse until pieces are about the same size as lentils.  Add this to the soup.  When soup reaches a boil, reduce heat to simmer and keep lid tilted.  Cook until lentils are soft, about 30 minutes (keep cooking until they're mushy for younger eaters).


*Have I shared yet my favorite way to make homemade vegetable broth? Whenever I trim vegetables like carrots, celery, onions, potatoes, peppers, leeks, etc., I combine the trimmings (onion skins, carrot tops, celery leaves, etc) in a 6-8 cup freezer-proof container.  When I have a full container, I plop the contents into the crock pot, add some herbs like Thyme and Sage, then cover with water.  I cook this on low all day or high for 3-4 hours.  After it cooks a bit, I strain it and add salt and pepper. Then I can divide it into quart jars to freeze, or use it in soup that evening.  Super easy, super frugal, super healthy, super soup!