• Side by Side Nutrition

Copycat Amy's Lentil Vegetable Soup

Updated: Mar 31, 2020

Although we did have some sunshine this week, it’s pretty dreary in western Massachusetts right now and the ten day forecast doesn’t look like there’s any relief coming soon. These first few weeks of spring are a strange transition time. We are craving sunshine after a long winter, but Mother Nature isn’t ready to give in. Right about now my family and I are becoming tired of the same winter recipes and are craving grilling season and fresh, spring produce.

However, because of the current situation we are in, we have had to think differently about what to cook and eat on a daily basis. All of this has made me think about how heavily I rely on grocery stores and online markets to provide my family with nourishment. So my thoughts lately have gone to how I can grow/raise more of my own food in the future as well as source locally as much as possible. In the meantime I am using what I have, taking minimal trips to the grocery store, and getting scrappy.

This copycat Amy’s Lentil Vegetable soup is delicious, quick, and pantry friendly and will get you through the last few weeks of “sprinter” in New England:

Copycat Amy's Lentil Vegetable Soup

1 T avocado oil

1 small chopped onion

3 chopped carrots

3 stalks chopped celery with leaves!

1 chopped parsnip

2 cloves chopped garlic

1 t dried thyme

Pink salt and pepper

1 cup lentils

1 can diced or crushed tomatoes OR 3/4 c of your favorite marinara

3 cups broth

Fresh or frozen chopped spinach

In an instant pot use the sauté function to cook the onion, celery, carrots, and parsnip. Add garlic. Quickly add lentils and tomatoes. Season with salt and pepper. Cancel the sauté function and pressure cook for 15 minutes. Stir in desired amount of spinach.

Top with Parmesan, fresh parsley, or chopped bacon. Serve with sourdough and enjoy!

Tamara Geffin, FNTP (Student)

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