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