Often at the end of the week, I have a few leftover ingredients in the fridge that I like to turn into soup: soup that I either freeze or keep in the fridge for the following week’s lunches.
This particular soup reminds me of the soups my grandmother used to make on the farm. Most of the ingredients were grown on her farms and kept through the winter months in their underground root cellar, to be used until the following year’s new bounty.
Serves 4 to 6
- 2 tablespoons olive oil
- 1 1/2 cups finely diced onion
- 1 cup finely diced carrot
- 1/2 cups finely diced celery
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crumbled in hands
- 1 potato, diced
- 1/3 cup dried red lentils, rinsed
- 4 cups low-sodium vegetable stock
- 1 cup cooked chickpeas
- 1 cup cooked rice
- 1/2 zucchini, diced
- 1 lemon
Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring occasionally until the onion has softened, about 8 to 10 minutes.
Add in salt, pepper, oregano, rosemary (crumbled in your hand first), potato, rinsed lentils, and vegetable stock. Increase heat to high and bring to a boil. Then reduce heat to medium-low and simmer for 25 minutes, partially covered. Keep an eye on the liquid level; if it looks like it needs more, add a bit of water.
Add in cooked chickpeas and rice, the zucchini, and continue to simmer for 5 minutes. Add the juice of 1 lemon. Taste and adjust seasoning.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.