Black Lentil Soup with Herbes de Provence

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So here it is, finally, a recipe. This one comes from the food delivery box we received last month. It uses two of the ingredients which are noted in the recipe title.

You will need:
1tbsp olive oil
1 carrot, chopped
3 garlic cloves, we crushed them
1 c Black lentils
1 tsp salt, which we left out
5 c vegetable broth/stock
1 14oz can of diced tomatoes, we used crushed
1 onion, chopped
1 celery stalk, chopped, which we didn’t have
2 tbsp dry white wine
2 tsp Herbes de Provence
1/4 tsp cracked pepper
4 c baby spinach

Heat olive oil in a large pot and add onion, garlic, celery, and carrots. Cook for 5 mins.

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Add the wine, lentils, tomatoes, Herbes de Provence, salt, pepper, stock, and give it a good stir. Bring to a boil, then reduce to a simmer.

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Cover and cook for 40 mins. After 10 mins, we noticed the most amazing smell. Ooh, it smells good.

Five minutes before the end of cooking, add the chopped spinach.

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And you’re done! Easy peasy. It results in a pretty thick soup.

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Now for the taste test:
Becky – “yum”
Cheryl – “yum”

2 yums. Give it a go. It’s easy and nutritious. It was a great recipe for Good Friday as there was no meat. The herbs definitely add a lot of flavour, so try and find some.

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About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
This entry was posted in Family, Food, Home, Life, Photography, Photos and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Black Lentil Soup with Herbes de Provence

  1. Reblogged this on Adventures in Piano Lessons and commented:
    Sounds like a good, basic, go to recipe. I plan to make a variation of it with mung beans and rutabaga. Making a good soup is kind of like making a good smoothie. Equal parts of bitter and sweet are important but balance is key. With this recipe, at least I know I’ll be off to a good start thanks.

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