February 19, 2015 13

Lentil Soup with Potatoes + Lemony Mustard Cream

Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove

Is it cold where you live? Because it’s freaking freezing here in the Midwest. A few weekends ago we were blessed with a little spring fling action, but now there’s a full-fledged winter vibe out there. But I’m not complaining –  in fact, I kinda love it. This past week I experienced my first St. Louis snow, heck yes! Which is honestly the first snow I’ve seen in a real long time. For the five years I lived in Philly, I can count on one hand how many times it snowed-snowed. Like bundle the eff up, warm up your car, scrape off your windows, you aren’t going anywhere fast, snow. Surprisingly, the winters back in PA {although often real cold} were pretty dry. But, I’m an upstate New York girl with roots in both Buffalo and Colorado and I appreciate a good snowstorm.

I love being socked indoors, cozying up under blankets with my lover + my little peanut, Maybe and making warm soups to feed my family all week long. Some of my favorite childhood memories are that of the same. Playing outside in the snow for hours and hours, just until my feet and hands were so numb they were about to fall off. I’d come inside, grab a blanket and go help my mom make hot, hearty meals in the kitchen. She make us lentil soup a few times a month. It was a staple in our home and I looked forward to each and every, warm, soul-satisfying bowl. This green lentil soup is a take on my mom’s classic. The soup stands as a star on its own, but it’s totally kicked up with that lemony mustard cream. The cream you guys – gah, so good. Make a double batch, roast some veg and pour it on top. Also, I’m really into mustard right now. This mustard infused veggie recipe is favorite of mine and perfect for spring.

SIDE NOTE – if you don’t own this book, buy it now for some serious cooking/flavor inspiration.

Green Lentil Soup with Potatoes | @withfoodandlove

Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove

Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove

This week my new friend Angela {part-owner of the SeedGeeks} braved the snow and the ice and came over to help me plot my garden. And I need a lot of help because besides growing up in a home that had a garden each summer, my gardening experience as an adult is practically nonexistent. I might be totally insane, totally in over my head, totally naive to the amount of work this is going to be or all three of those things – but either way, I’m building a crazy-ass garden this spring/summer/fall and I can’t wait. I couldn’t help geeking out over these beautiful heirloom, non-GMO seed packets as they were splayed all over my dining table. It is crazy awesome to think that that this table of seed packets {given I provide it with ample love and attention} will blossom into a vibrant patch of goodies that will nourish me all season long. Mind, blown.

At one point Angela looks over at me and says, ‘seeds are so sacred’ and IT. IS. SO. TRUE. So – if you plan to garden this year, choose your seeds with love and intent. You can shop the SeedGeeks catalog here! They have some real gems in their catalog and I would grow them all if I could.

Lemony Mustard Cream | @withfoodandlove

Lemony Mustard Cream | @withfoodandlove

Green Lentil Soup with Potatoes + a Lemony Mustard Cream | @withfoodandlove

Lentil Soup with Potatoes {print me!}

Notes: I soaked my lentils in water for about 4 hours prior to cooking, this makes the lentils easier to digest, but is an optional step in the process. This soup takes about 45 minutes to make, start to finish. And will make a pot large enough to feed a hungry family of four or to keep stored in the refrigerator for meals all week long.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 5 – 6 cloves of garlic, minced
  • 1 large fennel bulb, chopped {about 1 cup, celery also works}
  • juice from 1 lemon {about 2 tablespoons}
  • 2 medium sized potatoes, diced small
  • 2 cups green lentils
  • 4 cups of low-sodium vegetable broth
  • 3 cups of filtered water
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • sea salt + ground pepper, to taste
  • 4 large handful of baby kale, spinach or finely chopped collards
  • fresh parsley, optional for garnish

In a large sauce or stock pan heat the olive oil and onions over a low flame. Cook them until translucent, about 7 – 10 minutes. Then add in the garlic and fennel, combine and cook until slightly browned, about 7 – 10 minutes more. Then add in the lemon juice and stir, scraping any delicious brown bits from the bottom of the pan.

Add in the potatoes, lentils, broth, water, salt, pepper and spices. Turn the heat up to high, bring the pot to a rapid boil and then turn the heat down to low. Simmer for about 30 minutes or until you get soft lentils and your preferred lentil to broth ratio.

Lastly, toss in the baby kale and simmer for a few minutes. If you’re using a heartier green like collards or lacinato kale, it might take few minutes extra to cook, but not many.

Serve hot with a drizzle of the mustard cream {see below} and fresh parsley.

Lemony Mustard Cream

Notes: this makes about 1/4 cup of flavor packed goodness, you’ll only need a small amount for each soup serving. But, this sauce is great on roasted veggies and in salads. Feel free to double the recipe and save it in an airtight container in the refrigerator for up to one week.

Ingredients:

  • 3 tablespoons raw cashews
  • juice from 2 small lemons {about 3 tablespoons}
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon turmeric
  • 1 tablespoon filtered water
  • 1 tablespoon olive oil

Combine all of the ingredients in a food processor or small blender + blend until smooth.


This post is in partnership with SeedGeeks; all opinions are my own.

13 Responses to "Lentil Soup with Potatoes + Lemony Mustard Cream"

  1. Reply

    Amanda Paa

    February 19, 2015 at 1:09 PM

    so cold right?? but the midwest will make you stronger :) and i agree, staying hunkered down indoors is actually a welcome calm from the busy parts of the year.

    i want a friend who helps me plot my garden! that sounds like such fun. i wish i had the space too, not at that stage yet, but its why i keep the hobby farm dream alive. and this soup sounds wonderful. and simple. i’ll be making it soon. xo

  2. Reply

    Lindsey

    February 19, 2015 at 4:05 PM

    gahhh, that cream! the color alone is making me drool and yearn for sunshine all at the same time! i remember playing for hours in the snow with my brother, coming inside and drinking hot chocolate and eating grilled cheese with soup – moms are the best at cozy snow day meals it seems! and it looks like you are a boss at it as well! xo

  3. Reply

    Jessie Snyder | Faring Well

    February 19, 2015 at 6:22 PM

    Oh the garden! Scott and I had a HUGE one back home in CA and grew nearly everything, it was magical. So stinkin stoked for you! It is THE BEST experience, ever. But it is a ton of work. Which is nice, you really feel like it is apart of your life and it is sooooo rewarding. Excited to see what you plant. Now You got me thinking how I might be able to grow a few things in our little city apartment now. This company is legit, bookmarking them for all of my future seed needs! (Oh and this soup! That sauce! Making it for my sick bud, Scott, tonight. Thank you for the dinner inspo!)

  4. Reply

    jaime : the briny

    February 19, 2015 at 9:31 PM

    aw, sherrie, i’m so excited for your garden adventures! i’ve been doing some research on edible forest gardening lately and can’t wait to settle somewhere so i can get planting! being nourished and connected to the land underneath your feet is such a beautiful thing. :)

    that mustard cream sounds incredible. so simple but mindblowing. can’t wait to put it on everything. i love the idea of pairing it with a simple lentil soup to make it feel totally rich and vibrant. so inspiring! <3

  5. Reply

    kristie {birch and wild}

    February 19, 2015 at 11:47 PM

    lentil soup is my favorite, but I have never tried mustard as a flavor combination before. That looks amazing!

  6. Reply

    Jodi

    February 20, 2015 at 1:26 AM

    I had my first real garden plot last summer, and one fine day in august I looked down at our dinner plate and everything was something that had started out as a little seed. It is the best feeling, probably ever. So excited for you! I must have watched million you-tube videos on how to plant and take care of a veg patch, but I think experience is key – live and learn and do better net summer! Lentil soup is my favorite cozy meal, and this sauce has just taken it up a level. STUNNING! xx

  7. Reply

    Kathryn

    February 20, 2015 at 4:38 AM

    My plan for the spring/summer is to create a little garden on our balcony. We don’t have a huge amount of space but I’m hoping I can start to grow a few bits and pieces. Like you though, I have zero experience so I’m looking forward to following along with your garden adventures : )

    Such a lovely soup too – those colours! And that lemon-y mustard cream sounds the perfect thing to brighten everything up and I think we all need that at this time of year.

  8. Reply

    Valentina @Hortus

    February 20, 2015 at 7:23 AM

    The lemon mustard cream is really too interesting! I want to try it :)
    And good luck with your garden plot! Growing your own produce can be difficult, but harvesting the fruits of your hard work in the garden is such a great feeling! I’m gonna be trying sweet potatoes this year.

  9. Reply

    Anna

    February 22, 2015 at 12:28 PM

    Loove this!! It looks amazing.

  10. Reply

    Kelly @ Nosh and Nourish

    February 24, 2015 at 9:34 PM

    I love that lemony mustard cream!!!! GAH.

  11. Reply

    Rebecca

    February 25, 2015 at 10:13 AM

    I made this soup last weekend for my husband and I, and we absolutely loved it. That mustard sauce was gorgeous, and my husband kept putting it on his bread instead of margarine! It was all gone by Monday, I need to make another batch now :)

  12. Reply

    Em | the pig & quill

    February 26, 2015 at 6:28 PM

    I’m the first person to admit I’m not a big fan o’ ‘tards, but I’d do it, Sherrie! I’d do it for the lemon cream stuff! This looks so warm and hearty and green lentils can basically do no wrong. Yurm-oh! (PS – Love the little darker styling on summa these pics — moody!)

  13. Reply

    lynsey | lynseylovesfood

    February 28, 2015 at 7:54 AM

    oh i have never thought to make a lemony mustard cream! thanks for sharing. love the vibe of these photos too. the yellow on the black is so striking. xo

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