The day of green! How are you celebrating St. Patrick’s Day (or weekend)? With the cold weather of late, a green soup recipe is the perfect choice for a warm cozy meal. Green lentil soup is hearty and filling, a must-have before embarking on a night of frolicking and drinking. It is easy to make — simply chop various vegetables and along with lentils, let it simmer in the pot until it is ready to eat. It is green, lean, and simply delicious.

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 1¼ teaspoons salt, divided
  • 2 tablespoons plus 4 cups water, divided
  • 1 cup French green (Le Puy) or brown lentils
  • 8 large green chard leaves
  • 1 medium Yukon Gold potato, scrubbed
  • 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
  • 4 scallions, cut into 1-inch pieces
  • 1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
  • ½ teaspoon ground coriander
  • Freshly ground pepper to taste
  • 1 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • ½ jalapeño pepper, minced
  • 1 tablespoon fresh lemon juice, or more to taste

Directions:

  1. Heat oil in pan and add onions until brown. Add two tablespoons of water, reduce heat and cover until onions are caramelized for about 25 to 35 minutes.
  2. Rinse and cook the lentils.
  3. When the lentils have cooked for 20 minutes, add in chard, potato, scallions, and broth. Cover and cook for 15 minutes.
  4. Stir in broccoli, cumin and coriander. When the onions are caramelized, add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeno and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in one tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired.

Lentils are incredibly healthy and yummy. It is easy to make a homemade soup and any leftovers can be frozen for future use or gobbled up as a St. Patrick’s hangover go-to. Either way, in the chilly March weather, a delectable green soup full of protein and veggies will not be regretted.

Happy St. Patrick’s Day from all of us at Women’s Post!

Author

Kaeleigh Phillips is Women's Post sustainability coordinator. She specializes in writing about issues relating to the environment, including renewable energy, cycling, and vegan recipes!

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