Rainy Day Lentil Soup
This soup is warm and satisfying, especially if the carrots are fresh from your garden. Top each steaming bowl with a poached egg and paprika oil for an extra special treat!
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 3 cloves garlic minced
- 1 quart water
- 8 ounces lentils
- 1 cup carrots sliced
- 3 whole cloves
- salt and pepper to taste
- 1-2 cups carrot tops chopped; see note
- 4 tbsp fresh parsley chopped
- 2 tbsp olive oil optional
- 1 tbsp sweet paprika optional
- 1/2 tsp ground cumin optional
- poached or soft-boiled eggs 1 per person
Instructions
- Heat 2 tablespoons of olive oil into a soup pot. Add onions and cook over medium-low heat 5 minutes. Add garlic and stir for half a minute, until it begins to take color.
- Immediately add water, lentils, carrots, salt, pepper, and cloves. Bring to a boil, then reduce heat and simmer 30 minutes.
- Add chopped carrot tops and parsley. Cook another 10 minutes. Check seasoning and add more salt or pepper if needed. Serve hot.
- For optional topping: stir together 2 tablespoons of olive oil, paprika, and cumin. Top each bowl of soup with a poached or soft-boiled egg and a teaspoon or two of paprika oil.
Notes
You may substitute beet greens or spinach for the carrot tops.
See blog post for instructions on poaching eggs.