Winter-ish Lentil Soup

Winter-ish Lentil Soup
{adapted from Real Simple}

1 tbsp. olive oil
1 med. onion, chopped
2 celery stalks, chopped
1 28 oz. can diced tomatoes, partially drained
2 sm/med yellow potatoes, diced
1/2 bunch red chard, chopped in strips
1/2 c. brown lentils
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. ginger
1/4 tsp. cardamom
1-2 tbsp. butter
salt and pepper to taste

1. Heat oil in dutch oven or soup pot over medium heat.  Add onions and celery, stirring occasionally until they begin to soften, about 5 minutes.  Add tomatoes and potatoes and cook 5 more minutes.  Add 6 cups of water, chard, lentils and spices.  Generously salt and pepper.  Bring to a simmer.  Taste to see if more spices need to be added.  Let simmer for 25-30 minutes.  Just before serving add 1-2 tbsp. butter.  Let melt and stir.  Serve with grated parmesan and warm, crusty bread.

:: Notes ::
The original recipe is from Real Simple.  They use leeks, sweet potatoes, kale, no celery.  Their recipe only calls for ground thyme as a spice.  I used ingredients I had on hand (onions, celery, red chard, yellow potatoes).  I also wanted it to have a bit more flavor so I went with the blend of spices above.  I also added more spices than the recipe calls for - seasoning to taste as I go.  At the end, just before serving, I added 2 tbsp. butter because butter makes everything taste better. (wink!)


  1. Looks delicious, lentil soup is one of my very favorite things on earth... especially in the winter.

    xox Lilly

  2. Yum. I'm on a total soup kick lately, so I'm adding this to my list!

  3. i think this is your veyr own lentil soup, not adapted, but rather inspired by. lol delish! i love lentil soup, and those spices you chose too.