Spring Lentil Soup

Welcoming Spring with a warm lentil and mushroom soup.  It was 50 degrees here in New Hampshire today, but the ground is still blanketed with snow.  In the early days of a new season, we are invited to lean in.  Transitioning is often more comfortable when we work with food to aide the shift.

So, a pot of beautiful Spring Lentil Soup is in order for our family table today.  Rich with immune supportive mushrooms, this soup could be had in the depth of winter (but I would make it thicker and more hearty with the addition of white beans).  

To make it:
Heat 1 Tablespoon of olive oil in a soup pot and saute~
1 large onion, minced
3 cloves garlic, peeled and minced
1 Tablespoon ground cumin
1 teaspoon ground coriander

Add ~
1 cup each diced celery and carrot
2 cups crimini or button mushrooms, minced
1 cup green lentils
6 cups vegetable or mushroom stock

Simmer until the lentils are tender and the broth is rich... about 45 minutes. Taste and season with salt and pepper.

Serve with a salad.  On our table tonight -- torn Romaine and Kale with caramelized yellow beets and maple walnuts  -- its' about the most perfect pairing.  

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