Three years ago, one of our pastors was sick. How did I remember this? I didn’t. Facebook did though, and showed me a sweet little thank you post from said pastor because I brought her a little Lentil Soup.
Well coincidentally, she’s sick again. There is a nasty upper respiratory virus going around. It’s the kind that leaves you with zero energy. And it’s laying people up for a week at a time.
I knew what I had to do. Time to make more soup. And since it is Lent, it was quite obvious that Lentil Soup was in order once again.
Green Lentil and Leek Soup
2 quarts water
2 cups green lentils
1 leek, chopped and rinsed
1 half onion, chopped
2 cloves of garlic, crushed
1 Granny Smith apple, peeled and chopped
- Combine everything but the apple in a slow cooker.
- Cook on low for 4 hours.
- Add the chopped apple. Allow to simmer for another 30 minutes, just long enough for the apple to warm but not get mushy.
I had just enough soup for me for lunch and my pastor and her husband for dinner. I was very pleased with this soup. I usually use broth or stock for my soups but I wanted to make this one vegan and I don’t really love any vegetable broths so I figured the leeks and everything else would be enough flavor. I was right. Very flavorful indeed!
I didn’t measure the spices. I would say I used equal amounts of cumin and turmeric; no more than a teaspoon of each, and about half of that amount of cayenne. There was a nice little zing, but not too much. This upper respiratory thing is causing a terrible cough and I didn’t want to make it so spicy that it set off a coughing fit.
I hope my soup brings a fast recovery, because Sunday is Confirmation and there’s cake. No one, especially the pastor, should miss church cake.