Cozy Red Lentil Soup

This cozy and healing red lentil soup is a recipe we've had on repeat this winter. Okay, and every other winter.

It's the healing soup we make when one of us is sick, and we always keep a batch in the freezer for emergency dinners or quick lunches.

It's comforting, warming, and requires ingredients you've probably already got in the pantry. Plus, it's an easy way to sneak in extra veggies during the winter, when salads just don't hit the spot.

Ingredients: 

1 Tbsp. coconut oil 

½ white onion, finely chopped 

2 cloves garlic, minced 

2 stalks of celery, chopped

2 medium carrots, chopped 

1 tsp. salt, divided 

1.5 cup dry red lentils 

4 cups vegetable broth 

3-4 dried anise stars (and/or a dried cinnamon stick) 

1- 13.5 oz. can chickpeas 

1 Tbsp. white miso paste, plus more to taste

3 large handfuls of spinach or kale 

1-2 Tbsp. fresh lemon 

Toppings: 

- Handful of cilantro, roughly chopped

- Plain Greek yogurt 

- More fresh squeezed lemon 

Directions: 

1. Heat 1 Tbsp. coconut oil to medium in a medium-large saucepan. 

2. Once hot, add onions, celery and garlic, and sauté until onions are translucent (about 3 minutes) 

3. Add carrots and ½ tsp. salt and simmer for 2-3 minutes. 

4. Add lentils, stirring to coat with oil/spices. 

5. Pour in veggie broth and stir well. 

6. Add anise and ½ tsp salt, cover and bring to a boil. 

7. Once boiling, turn down to low and let soup simmer (covered) for 10 minutes. 

8. Stir in chickpeas. Add more water ½ cup at a time (you’ll probably add about 2 cups), tasting and adjusting with more salt and/or white miso paste. Let soup simmer for another 15-20 minutes.

8. Squeeze some lemon in, and add even more ginger if you prefer. 

9. Once lentils are thoroughly cooked and soup is your desired consistency (about 30-40 minutes total), stir in spinach or kale. Keep pot covered for 5 minutes to let the greens cook.

10. Top with Greek yogurt, lemon and cilantro. Don’t eat the anise stars! You can remove them if you want or just eat around them if you want to stay on your toes. 

*Freezing tips: Let the soup cool completely, then divide into containers. We like to freeze this soup in quantities of about 2 cups, so it’s quick and easy to thaw single and double servings. If you are putting the soup in a glass jar, be sure to leave about a half-inch of space from the top of the jar, and let it cool in the fridge before freezing.