The last few days have been deceivingly sunny. I look outside and there is no snow, the sun is shining, and for a minute I think it could be spring. I run out to the mailbox without my coat. Nope. It’s still winter. The weatherman reports the highest temperature we’re going to see this week is 32 degrees. Guess what that means? We are having soup for lunch. Hearty, warming, perfect-for-wintertime soup.

I have made lentil soup a lot of different ways, but this is elevated as my favorite. Tim agrees and he firmly told me to “put this on my list” of his favorites as his big complaint is that I often forget about his favorite foods and don’t repeat recipes enough. You see, he grew up in a house that had a 5-7 recipe rotation so he finds comfort in repeated meals. Unfortunately (for him only), I can’t imagine making one of the same meal two weeks in a row, let alone all the meals be the same. I am, however, going to work on repeating his favorites more often, because two or three times a year may not be enough.

Italian-Style Lentil Soup

A hearty and healthy soup that’s easy to make

Author: Healthy Happy Mama
Prep Time: 10 minutes
Cook Time: 55
Total Time: 65 minutes
Yield: Makes 4 large bowls or 6 smaller bowls 1x
Category: Soup
Cuisine: Italian / American

Scale

Ingredients

2 tablespoons coconut oil
1 onion, chopped
1 teaspoon minced garlic
1 cup dried lentils, washed and picked over
1 bay leaf
1/2 teaspoon dried thyme
2 carrots, sliced
2 celery stalks, sliced
1 leek, thinly sliced (white and light green part only)
2 quarts vegetable stock
1 (14.5 ounce) can diced tomatoes, drained (optional–I have made this with or without the tomatoes and it is equally good both ways. Tim would probably argue for the without.)
1/2 cup short grain rice (I used Arborio)
salt and freshly ground black pepper
freshly grated Parmesan cheese (optional)

Instructions

In a stock pot or dutch oven, heat the oil over medium heat. Add the onions and cook until starting to brown, about 6-8 minutes. Add the garlic and allow to sizzle for about 30 seconds. Add the carrots, celery, leek, and allow to cook about 2-3 more minutes. Add the lentils, stock, tomatoes (if using), bay leaf, and thyme. Bring to a boil, then reduce the heat and lightly simmer for 30 minutes. Add the rice and cook about 15 more minutes {If you are using brown rice, add it at the same time as the lentils. I used Arborio so it didn’t need as much time to cook}, until both rice and lentils are tender. Fish out the bay leaf, taste and season with salt and pepper to your liking. Top with freshly grated Parmesan cheese, if desired (highly recommend).

Notes

Adapted from How To Cook Everything Vegetarian by Mark Bittman

Nutrition

Serving Size: 1 of 4 servings
Calories: 233
Sugar: 7.3g
Sodium: 230mg
Fat: 9g
Carbohydrates: 32g
Protein: 7.5g

Keywords: healthy soup

Here is what Meghan’s lunch plate looked like:

Lentil soup, unsweetened applesauce with cinnamon stirred in, and organic jack cheese. She ate all the cheese and a little apple sauce. Didn’t try the soup. I hate when she won’t even try something, especially since she has eaten and liked lentil soup before. Most likely she wasn’t that hungry since she didn’t eat much applesauce and that is one of her favorite things in the world.

I have received a few emails from readers asking how I manage to make homemade things for lunch and dinner. One thing I’d like to point out is that certain things, like soup, only require work one day and then you have lunch for the next day or two already prepared. Other days our lunch include quick sandwiches, like this one with mashed banana and tahini. Also, soups can often be thrown together quickly and then they just need time to simmer. The day I made this soup, I started it when Meghan was having her mid-morning snack. I was still working when she finished her snack, but she was happy to play along side me while I finished throwing the ingredients in the pot.

The soup was finished before it was time to eat, so I just turned the heat to the lowest setting until we were ready for lunch. Preparing healthy, real food isn’t as difficult as you might think. It is something I care deeply about, and I found that once I made it a priority, it became easier to create the time for it to happen.

Comments

Jane says
January 4, 2011 at 8:11 pm

Looks delicious! I made lentil soup yesterday that was almost identical to the recipe. I didn’t have a leek, and I added some tomato paste, because I like it really “tomato-y.” It was such a perfect meal for a cold winter day.

Lisa says
January 4, 2011 at 11:52 pm

I couldn’t agree more with this statement….”Preparing healthy, real food isn’t as difficult as you might think. It is something I care deeply about, and I found that once I made it a priority, it became easier to create the time for it to happen.” I also prepare homemade, real foods for lunch and dinner at our house. Unfortunately, we just got back from visiting with my sister and her family and it is a completely different picture there. They rely on mostly processed foods and very little real foods. I actually had to go buy myself some vegetables the second day we were there because there were no vegetables in the house. None! I couldn’t believe it! We are so very different. But, she also has two boys and I worry about their health, I really do. I really think that for her she just thinks that cooking takes a lot of time and she’s not willing to invest that time. Ugh! It was terrible and I couldn’t wait to get home to my own kitchen stocked full of healthy, whole foods.

- Maryea says
  January 5, 2011 at 3:00 pm
  
  I think you need to invite your sister to spend some time at your house. Maybe seeing your habits in action will have an effect on her! You can show her how manageable and worth it it is. 🙂
  
Tina @ Faith Fitness Fun says
January 5, 2011 at 10:27 am

I love making meals that have leftovers for lunch. The best way to do it!

Lisa says
January 5, 2011 at 4:12 pm

Maryea, She knows how I feel about food. I made her boys a green smoothie every day that I was there and they loved them and were asking me for more all with vegetables that I went to the store and bought myself. I honestly think kids crave the healthy stuff if they aren’t getting the proper nutrients. She relys on microwaveable mac n cheese, peanut butter with hydrogenated oils, and keeps absolutely no vegetables on hand. Although, she loved the roasted cauliflower and roasted brussel sprouts I made. Hopefully, I did some good while I was there.

Caitlin @ The Pursuit of Vegginess says
April 7, 2011 at 2:08 am

I made this soup tonight after looking for a lentil soup recipe online since I was really craving it. Thought I’d let you know this soup totally, 100% satisfied that craving AND I’ve got leftovers! Thanks again for the awesome recipes!

- Maryea says
  April 7, 2011 at 8:20 am
  
  You’re welcome! I’m glad you liked it. 🙂

Italian-Style Lentil Soup