Baby its cold outside. Actually, it hasn’t been that cold, but I’m such a winter wimp. I can’t handle anything below 70 degrees. We are supposed to be getting snow this week and I’m already freaking out.
In other news, we recently bought a freezer! This was a purchase I was reluctant about getting. But now, honestly, I’m glad we got it. I’ve been busy making soups and stews to freeze for the upcoming winter months. There is something oddly satisfying about a freezer full of soup.
This red lentil spinach soup was comforting and delicious. I find red lentils to be one of my favorites. They have creamy texture that really appeals to me. The variety of flavors and textures in the soup was so fun. Like always a big slice of crusty bread is a great side to this bowl of warmth.
- ½ C red lentils
- ¼ C red quinoa
- 1 potato, peeled and diced
- 1 C spinach, I used chopped frozen
- 1 carrot, peeled and diced
- 1 small onion, diced
- 1 T olive oil
- 6 C chicken stock
- In a large stock pot heat olive oil.
- Sauté onion, until translucent.
- Add in carrot and sauté until tender.
- Season veggies with salt and pepper.
- Add in chicken stock, potatoes and lentils.
- Bring to a boil and then reduce to simmer.
- Let simmer for about 30 minutes.
- Add in quinoa and spinach the last 10 minutes.
- Adjust salt and pepper, to taste.