I was in 70 degree and sunny temps in FL the other day…only to come back to 27 degrees and snow in NYC. So, why not make some soup? Not that soup fills the void of fresh Florida produce like tomatoes that actually taste like tomatoes….Oh well. I think this soup would benefit from some homemade croutons sprinkled on top and a glass of red wine. Enjoy!
- 2-3TB olive oil
- 2 shallots, thinly sliced
- 3 cloves of garlic minced or pressed
- 1 package of white button mushrooms, thinly sliced
- 1 yellow pepper, chopped
- 1/2C. red wine
- 1 carton of vegetable broth
- 1 14oz.can of diced tomatoes (I used Muir Glen Fire Roasted)
- 2 cans of lentils, rinsed, drained
- 1 container of spinach, rinsed
- 2 tsp cumin
- 2 tsp smoky paprika
- 1 bay leaf
- salt and pepper to taste
(Use a Dutch Oven or soup pot) Heat pot first, over medium heat, when pot is hot, add olive oil and then add shallots and garlic, sauté for about 5 minutes. Add mushrooms and yellow pepper and cook for another few minutes, until the vegetables are soft. Add half cup of red wine and stir. Let the wine cook down, then add the vegetable broth, diced tomatoes and then the lentils and spices, stir. Then cover and let simmer for about 30-45 minutes. Add the spinach just before you’re about to eat and let that get wilted. Serve with crusty bread or, make some whole wheat bread croutons* and sprinkle on top of soup. Serves 4 with some leftovers.
*To make croutons: Cut two slices of whole wheat or whole grain bread into 1 inch pieces. Heat 2TB of butter in a pan, add bread and make sure the bread is coated with the melted butter. If bread isn’t coated, then add a little olive oil. Add some salt, pepper to taste.