WINTER WARMER SOUP

Name: WINTER WARMER SOUP
Prep time: 20 min
Cook time: 1 h
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 cup red lentils, rinsed; 1 (28 ounce) can crushed tomatoes; 4 cups vegetable broth (or chicken broth for non-vegetarian version); 1 cup chopped butternut squash or sweet potato; 1 cup chopped potatoes (Yukon Gold or red potatoes work well); 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon ground cumin; ¼ teaspoon red pepper flakes (optional, for a little heat); salt and pepper to taste; Optional: 1 cup chopped kale or spinach (added in the last 15 minutes of cooking); Optional garnishes: fresh parsley, crusty bread, a dollop of yogurt or sour cream

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Prep Time
20 mins
Cook Time
1 hr
Servings
6 people
Calories
300 kcal
Course
Main Course
Cuisine
International

WINTER WARMER SOUP

Iris Warren

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This Winter Warmer Soup is a hearty and comforting blend of vegetables, lentils, and warming spices. It's perfect for a chilly day and is packed with nutrients to keep you feeling good all winter long.

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Ingredients

Servings

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 cup red lentils, rinsed
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth (or chicken broth for non-vegetarian version)
1 cup chopped butternut squash or sweet potato
1 cup chopped potatoes (Yukon Gold or red potatoes work well)
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes (optional, for a little heat)
salt and pepper to taste
Optional: 1 cup chopped kale or spinach (added in the last 15 minutes of cooking)
Optional garnishes: fresh parsley, crusty bread, a dollop of yogurt or sour cream

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Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until softened.
Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
Add lentils and remaining ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth (or chicken broth), butternut squash or sweet potato, potatoes, thyme, rosemary, cumin, red pepper flakes (if using), salt, and pepper. Stir well to combine.
Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the lentils and vegetables are tender.
Add greens (optional): If using kale or spinach, stir it into the soup during the last 15 minutes of cooking.
Taste and adjust: Taste the soup and adjust the seasonings as needed.
Serve: Serve hot, garnished with fresh parsley, crusty bread, and a dollop of yogurt or sour cream, if desired.

Notes

Lentils: Red lentils cook quickly and break down in the soup, thickening it naturally. You can use other types of lentils, but they may require a longer cooking time.
Vegetables: Feel free to add other vegetables to the soup, such as parsnips, turnips, or bell peppers.
Spices: Adjust the spices to your liking. You can add more or less of any of the spices or add other spices, such as coriander or turmeric.
Broth: Using vegetable broth makes this soup vegetarian. If you prefer, you can use chicken broth for a richer flavor.
Meat: For a non-vegetarian version, you can add cooked sausage, shredded chicken, or ground beef to the soup. Add the cooked meat during the last 15 minutes of cooking time.
Make-Ahead: This soup is great for making ahead of time. It actually tastes better the next day! Store it in the refrigerator for up to 3 days or freeze for up to 3 months.