Lentil, chickpea, and vegetable soup – aka toddler candy

My 15-month-old daughter doesn’t eat much and is pretty picky about what she does eat.  She also changes what foods she will and won’t eat about every few days.  She definitely does not eat sautéed vegetables.  Possibly a problem for a vegetarian kid whose parents’ go-to meal is pasta with sautéed vegetables, but we discovered that vegetable soup for her is magical toddler candy.

I went to freeze the leftover soup for Andrew to take to work with him during the week and discovered that there were hardly any vegetables left.  She ate almost all of the vegetables out of the pot, and a large number of the ones that made it into our bowls, between last night and this evening.

Here’s what I put in it (approximate):
1 onion
3 cloves garlic
3 carrots
3 stalks celery
1 potato
3 medium-sized summer squash
2 cups green lentils
1 cup red lentils
1 cup cooked chickpeas and their cooking liquid
1/4 cup red wine

Dried herb and spices to taste:
1 vegetable bouillon cube (not really necessary)
2 bay leaves
oregano
basil
thyme
marjoram
cumin (preferably toasted, but I was lazy)
hot pepper flakes
freshly ground black pepper

2 cups blended fire-roasted tomatoes
2 Tablespoons balsamic vinegar
salt
1 tsp. sugar (optional)
Fresh basil
Extra-virgin olive oil

Start by heating water in a large tea kettle.

Begin heating a few Tablespoons of extra-virgin olive oil in a large soup pot.  Add the vegetables as you finish chopping them, the onions first, then garlic, carrots, celery, potato, and summer squash.  Stir to mix as you add them.

Wash and add the green lentils, red lentils, and chickpeas.  Add the red wine, herbs and spices, and pour in enough water from the tea kettle to make soup.

Once the lentils are cooked (about 40 minutes), add the tomatoes, balsamic vinegar, and add salt to taste.  Add sugar if needed.

Serve with a drizzle of good extra-virgin olive oil and some shredded fresh basil.

We have lots of fresh herbs and chard in the garden, but Ariella was sleeping, so I couldn’t go out of the house to pick them.  They would have been great additions.

We ate our soup with toast and beautiful tomatoes from our garden.

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One response to “Lentil, chickpea, and vegetable soup – aka toddler candy

  1. Pingback: Garden pasta | Barefoot and Pregnant in the Kitchen

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