The way I cook- making two recipes each weekend that I eat all week- I have to find recipes that are interesting enough that I will want to eat them five days in a row. So I rarely make lentil soup. Usually, I find that I get bored with lentil soup after a couple days and it ends up in the trash. But this recipe from the New York times includes potatoes, leeks, and a lot of spices and seemed interesting enough to possibly eat for a full week.
I was right. The spices created much needed complexity and the potatoes added enough carb-induced instant gratification to make the recipe more satisfying than the average lentil soup. The fresh parsley really helped add extra flavor and texture to an already good recipe. This easy, cheap, and healthy stew is a winner in my book.
A couple notes for next time: It seemed silly to leave half a cup of tomatoes in the can. And after eating the stew, I was confident the extra tomatoes would only have added extra flavor. Next time I’ll just add the full can. Also, I think you could reduce the number of pots by cooking the potatoes in the same pot with the lentils. I’d just add them halfway through the lentil cooking time.
Nimble Veggies 
Have you tried making lentil soup and freezing it, and then you can just eat it twice in one week and then twice in another week? I also like mixing it up by adding different toppings, so maybe yogurt and fresh spinach one day and some parsley pesto and raw red bell peppers the next?
LikeLike
Sometimes I freeze it when I don’t finish it but I haven’t planned this intentionally.
LikeLike