From the Kitchen of:  Sherry R. Cohoon

Source:  American Health

Although winter is winding down, chances are you've still got at least one chilly day left. Seize the opportunity to make this lovely lentil soup and top it with a couple of teaspoons of balsamic vinegar for extra zing. It will make winter's last hurrah easier to swallow-honest. An added bonus: The sweet potato in the soup kicks in a lot of cancer-fighting beta-carotene.

 


3	tablespoons	olive oil
2		leeks, trimmed, halved lengthwise, washed, thinly sliced
3/4	teaspoon	Caraway seed, ground
1/2	teaspoon	Allspice, ground
1 1/2	quarts	water, vegetable broth or chicken broth (I use vegy boullion cubes)
1	large	sweet potato, peeled and cut into 1/2 inch dice
2		parsnips, peeled, quartered lengthwise, sliced thin
1/2	pound	lentils (green or brown), rinsed
1	teaspoon	salt, to taste
1/4	teaspoon	pepper, freshly ground
1	small bunch	spinach, dry, chopped
3/4	cup	parsley, chopped, fresh
6		radishes, thinly sliced (for garnish).  Adds flavor.

1.  Heat oil in a 5 quart Dutch oven over medium heat. Add leeks and cook, stirring, for 10 minutes, or until softened. Add caraway and allspice and continue to cook, stirring, for 1 minute.
2.  Stir in the water or broth, sweet potato, parsnips and lentils and bring to a boil. Reduce heat and simmer, stirring, for 20 minutes, or until vegetables and lentils are tender. Season with salt and pepper.
4.  Remove Dutch oven from heat. Stir in spinach and remaining parsley.
5.  Serve soup in bowls garnished with the radish mixture. Makes 8 cups.

Note:  I buy baby spinach and the smaller radishes and sprinkle them on top just before eating. My sons just loved this soup the very first time I made it. I honestly didn't think they would eat it with what is in it.

Servings: 6

Enjoy!