Red Lentil and Colorful Vegetable Soup

We eat a lot of soup, year-round. This fall and winter favorite is even better than it sounds; it’s the best red lentil soup recipe I’ve tried. It’s hearty and delicious and begs for slices of crusty bread or pita wedges for wiping out the bowl.

The aroma released from the spices when you stir them into the cooking vegetables is divine, calling to mind the kitchen of an Indian restaurant.

I found the recipe in the wonderful Vegetable Soups from Deborah Madison’s Kitchen. My changes are incorporated, including the addition of fresh baby spinach. I add spinach to many soups, because we love it and because it adds extra nutrients and a pop of color.

Red Lentil and Colorful Vegetable Soup

2 tbsp. butter

2 tbsp. olive oil

1 large sweet onion, finely diced

1 long celery rib, peeled and diced

1 cup diced baby-cut carrots or rainbow carrots

1 cup peeled, chopped winter squash such as butternut

1 large clove garlic, minced

1 1/2 tsp. sea salt

1 tsp. ground turmeric

3/4 tsp. ground cumin

4 cups chicken broth  (Vegetable broth works well)

1 1/2 cups water

1 15-oz. can diced tomatoes, undrained

1 cup red lentils, rinsed well

Pepper to taste

Juice of 1 lime, or to taste

About half of a 5-oz. bag baby spinach

Melt half the butter in a soup pot with the olive oil. Add onion and cook over over medium heat, stirring occasionally, while you dice celery, carrots and squash and mince the garlic. Add to the pot along with 1 1/2 tsp. salt, the turmeric and cumin. Cook for 5 minutes, stirring.

Add tomato, lentils and the broth and water. Bring to a boil, then lower heat and simmer, partially covered, until the lentils have softened, 30 minutes.

Taste for salt and add several grindings of pepper. Season with lime juice. Add spinach and cook just long enough for it to wilt.

If desired, serve the soup with a dollop of plain Greek yogurt and crusty bread or warmed naan or pita.