This recipe isn’t entirely my own. I got the recipe from here, and then just looked in the garden and the fridge and expanded on it.

As lentils are full of foliate, this is a great pregnancy soup. Plus the other night it was just what my stomach felt like having, nothing too heavy or full of carbs, but lots of vegetables.

Ingredients

  • 1/2 onion, diced
  • 1 carrot, diced
  • clove (or two) of garlic, minced
  • olive oil
  • dried brown lentils (about a cup, maybe more)
  • spinach finely sliced
  • broad beans (fava beans)- these were fresh from our garden so it was an addition because we had it on hand, but canned beans of any variety would work just as well
  • soup stock

In a large saucepan, sauté onion, carrots, garlic in olive oil until onions are slightly brown.

Add lentils and other beans and cover with soup stock- about enough to cover them, and then at least another inch in the pot. You can always add more later as you need.

Simmer for 1 hour until all of the liquid has been absorbed. Add the spinach close to the end so it doesn’t disintergrate into the soup.

This made about enough soup for the two of us, with enough left over for me to have at work the next day.