The Cheap And Easy Soup I Make Every Week In The Fall

Ingredients

• 1 cup Brown Lentils (Rinsed and drained)
• 8 oz Plum Tomatoes (canned, crushed) (Can be substituted with crushed canned tomatoes)
• 3 oz Tomato Paste (Half a standard 6‑oz can)
• 2 ribs Celery (Medium size, diced)
• 2 medium Carrots (peeled and diced)
• 1 medium Onion (diced)
• 8 oz Baby Spinach (Fresh, added at end)
• 8 cup Water (Can substitute with chicken or beef stock for richer flavor)
• 1 tsp Dried Oregano
• 1.5 tsp Kosher Salt
• 1 tsp Black Pepper (Freshly ground if possible)
• 1 piece Parmigiano‑Reggiano Rind (Adds umami; can be saved for future soups)
• 0.25 cup Extra Virgin Olive Oil (For sautéing)
• 1 tbsp Red Wine Vinegar (Optional garnish)
• 2 tbsp Greek Yogurt (Optional garnish for tanginess)

Instructions

1. Prep Vegetables

   Dice the onion, carrots, and celery. Crush the canned plum tomatoes by hand or with a spoon. Rinse the lentils and set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the Dutch oven over medium‑low (about 4/10 heat). Add 1/4 cup olive oil, then add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are very soft but not browned, about 10–12 minutes.

   Time: PT12M

3. Bloom Tomato Paste

   Stir in the 3 oz tomato paste and cook, stirring constantly, for about 5 minutes until the paste darkens slightly and loses its raw edge.

   Time: PT5M

4. Add Tomatoes and Lentils

   Add the crushed plum tomatoes and the rinsed lentils to the pot. Stir to coat everything with the aromatics and paste.

   Time: PT2M

5. Add Liquid and Simmer

   Pour in 8 cups of water (or stock). Add the Parmigiano‑Reggiano rind, dried oregano, and kosher salt. Increase heat to bring the soup to a rolling boil, then reduce to a gentle simmer. Cook uncovered for 30–45 minutes, stirring occasionally, until the lentils are tender but still hold shape. Add more water if the soup becomes too thick.

   Time: PT45M

6. Finish with Spinach and Season

   Stir in the 8 oz baby spinach; it will wilt in about 1 minute. Remove the Parmigiano rind, then season with additional salt, pepper, and optional extra oregano to taste.

   Time: PT2M

7. Serve and Garnish

   Ladle soup into bowls. Offer optional toppings: a drizzle of extra‑virgin olive oil, grated Parmesan, a splash of red‑wine vinegar, or a dollop of Greek yogurt. Serve with crusty bread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Brown Lentils: Green Lentils, Red Lentils
• Instead of Plum Tomatoes (canned, crushed): Crushed Tomatoes, Diced Tomatoes
• Instead of Tomato Paste: Tomato puree (use double amount)
• Instead of Celery: Celery stalks
• Instead of Carrots: Parsnips
• Instead of Onion: Shallot, Leek
• Instead of Baby Spinach: Kale (stems removed), Swiss chard
• Instead of Water: Chicken stock, Beef stock, Vegetable broth
• Instead of Dried Oregano: Italian seasoning
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Parmigiano‑Reggiano Rind: Grated Parmesan (add at end)
• Instead of Extra Virgin Olive Oil: Regular olive oil, Canola oil
• Instead of Red Wine Vinegar: Balsamic vinegar, Apple cider vinegar
• Instead of Greek Yogurt: Plain yogurt, Sour cream

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Ladle
• Soup Bowls

Critical Steps — Do Not Skip

• Sautéing the vegetables low and slow to develop sweetness
• Blooming the tomato paste without burning
• Simmering lentils until tender but not mushy
• Adding the Parmigiano‑Reggiano rind for umami
• Incorporating spinach at the end to retain color

Chef Tips from the Video

• Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pot – they add flavor.
• If you don’t have a Parmigiano rind, add 1‑2 tbsp grated Parmesan at the end.
• For a richer broth, replace half the water with low‑sodium chicken stock.
• Toast the dried oregano briefly in the oil before adding liquid for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp then refrigerate within 2 hours.

Make-Ahead Tips

• Soup tastes better the next day as flavors meld.
• Cool completely before refrigerating or freezing.
• Reheat gently on the stove over low heat, adding a splash of water if needed.

Frequently Asked Questions