transition into spring – with this creamy lentil soup

I’m also one of those people that loves soup – but usually only in the fall and winter. When its sunny and warm, I find it totally unappealing. Signs of spring may be on the horizon, but the past few chilly, damp Chicago days have had me reaching for a blanket to warm up with – and craving a bowl of soup.

The fresh spring carrots, burst of dill, and pop of lemon juice brighten the flavor of this otherwise warming and hearty soup.

There is no cream or dairy in this ‘creamy’ soup. Rather, I add 2 cups to a blender, whirl it up, and add it back to the pot for a smooth, creamy consistency. It may be a little extra work, but the results are so worth it. If you would prefer a short cut with similar results, use a handheld immersion blender and partially blend the soup just until it thickens slightly.

And if you really aren’t feeling it, skip the blending step altogether; you will still have a delicious bowl of soup to keep you company until the spring breezes and blue skies decide to stick around.

Creamy Lentil Soup with Carrots + Kale

Yield: 6 cups / 6-8 servings


1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
3/4 teaspoon herbs de provence
1 tablespoon tomato paste
1 ½ cups carrots, peeled and chopped
6-7 cups water
½ teaspoon sea salt
1½ cups French lentils
1 tablespoon fresh lemon juice
1 small bunch kale, stems removed and torn into small pieces
½ cup fresh dill, chopped


Heat oil in a large pot over medium heat. Add onion and carrots ; stir
until vegetable soften and become fragrant, about 5-10 minutes. Add garlic and herbs de provence; stir. Add tomato paste and stir for 1-2 minutes.
Add water and bring to a boil. Add in lentils and sea salt, reduce to a simmer. Let simmer, partially covered until lentils are tender, about 25-30 minutes. Turn off hear, Season with salt and pepper to taste.

Add 2 cups of soup to a blender; blend until smooth. Return to pot and stir. Add fresh lemon juice, and stir in kale until wilted. Stir in dill, and serve.


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the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

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