My daughter and I have fond memories of the original Progresso Lentil Soup. The recipe has changed in recent years, but this recipe brings back favorite flavors and textures.
Makes about 3 quarts.
Ingredients:
- 6 c water
- 2 c brown lentils, washed, sorted
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 Tbsp parsley, minced
- 2 Tbsp olive oil
- 2 c onion, finely chopped
- 1 c celery, finely chopped
- 1 c carrots, peeled, finely chopped
- 1 c diced tomatoes with their juice (fresh or canned)
- 1 tsp dry thyme (if not using fresh thyme sprigs above)
- 3 c vegetable broth
- 1 large bunch fresh spinach, leaves only, coarsely chopped
- 2 tsp vegetarian Worcestershire sauce
- 1 Tbsp soy sauce, or to taste
Directions:
- In 5-7 quart pot over high heat, bring water to boil. Add lentils, bay leaf, sprigs of thyme, and parsley. Bring back to boil, reduce heat to low, partially cover, and cook 30 minutes or until the lentils are tender, Set aside.
- In a large skillet over low heat, warm olive oil. Add onions, celery, and carrots. Saute 12 minutes, or until tender and the onions are translucent.
- Add contents of skillet to lentils.
- Stir in diced tomatoes with juice, dry thyme (if not using sprigs of fresh thyme), vegetable broth and spinach.
- Bring to simmering on medium heat. Reduce heat to low, partially cover, and simmer 20 minutes, or until veggies are very tender.
- Stir in Worcestershire, soy sauce and black pepper. Remove bay leaf and sprigs of thyme.
- If desired, use an immersion blender to pulse the soup a few times to get a thickened broth. Serve hot with whole grain, buttered toast.