I hate being cold, so this season’s subzero temperatures changed the way I experience winter; I hate it even more. Life in the polar vortex looks like this: Layered clothing is my new go-to outfit; I occasionally think about what it would be like to freeze to death; I know where all the blankets are; I make soup.
Lentil Soup with Artichoke Heart is super easy and adaptable to whatever ingredients you happen to have available. This version was made with boxed chicken broth, mature carrots, limp celery and an unfortunate onion. I’ll risk frostbite for milk, eggs, or cake (okay, only cake) but rarely for soup veggies. To me, the only must-have ingredient here is the marinated artichoke heart. It gives the soup a subtle lemony flavor that I can’t do without. However, if you must, a teaspoon of lemon juice can be substituted for the artichoke. No lemon? It’s cold out there. Make something else.
Lentil Soup with Artichoke Hearts
4 tablespoons olive oil
2 stalks of celery, sliced thin
3 carrots peeled and chopped
1 onion, chopped
1 clove garlic, chopped
6 cups of unsalted chicken stock (box or homemade)
1 14.5 oz. can petite diced tomatoes
1 cup of dry lentils
1/2 cup jarred marinated artichoke hearts, chopped
3 tablespoons fresh parsley, chopped
Heat olive oil on medium heat. Add celery, carrots and onion and saute until onions are translucent (about 5 minutes). Add garlic and saute for another minute.
Add chicken stock, diced tomatoes and bring to a boil. Add lentils, artichokes hearts and bring to a second boil. Turn heat to low. Cover and simmer for 40 minutes or until lentils are tender. Add chopped parsley a few minutes before serving. Season with salt and pepper.