See what I did there? Blender…Lentil… Soup = Blend-til Soup.
Clever, huh? My good friend Katy made this soup for us when we had a lunch date a while ago. We met in town to go for a walk, and then went to my sister in law’s for lunch afterwards and to watch our kiddos play with each other. Well, kind of. We have a 2 month old, a 7 month old, and a 17 month old, so I’m using the term ‘play’ liberally. The young ones pretty much watch my niece play, but it’s still completely adorable.
I fell in love with this soup immediately and Katy was nice enough to email it to me ASAP. I got to work about 2 hours after I got home and made it for dinner. And I’ve been eating it for lunch ever since! The recipe is based on Giada’s Lentil Soup recipe- but I used cabbage instead of celery, left out the cheese and noodles (it’s still yummy, promise) and added in mushrooms and zucchini.
It’s a warm, filling and flavorful soup and you can blend it to make it smooth and velvety. I love soups that are thick and hearty, and Gabby loves watching the blender- she thinks it’s hilarious.
Or maybe she thought that it was hilarious that I filled the blender TOO FULL at first and it exploded everywhere. Hilarious, Gabs.
With the weather cooling down, soups are now an acceptable meal. Let this be your first soup offering! The recipe makes a TON, so I froze some and kept some for lunches throughout the week.
adapted from Giada de Laurentiis
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
12 baby carrots, peeled and chopped
1/2 head of green cabbage, chopped
6 mushrooms, sliced
1 large zucchini, sliced
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
Heat the oil in a heavy large pot over medium heat. Add the onion, mushrooms, carrots, and cabbage. Add the garlic, salt, zucchini and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Carefully ladle into a blender (or use an immersion blender) to blend soup until smooth.
Season with salt and pepper, to taste.
Ladle the soup into bowls and serve!