You know those days when you wake up and a chill is in the air but the sunlight is starting to stream through your blinds? Those perfect early spring days when warmer weather is yawning and stretching before us, like the daffodils? It reminds me of when I was recovering from my treatment and walking around town, feeling restored by the flowers, then returning home to find a jar of lentil soup on my steps from a neighbor. It’s remained my favorite time in Seattle, when our city thanks us for our patience in winter with a display of color and life from all around us, but we still get to keep a light sweater on in the shade. I wanted to make a soup like that, one suited to transition: one part cozy comfort of the end of winter and the other a celebration of the freshness that looks forward to the spring ahead. Lentils, it seems, is the love language of choice for Seattleites, so it was an obvious choice to include here. So, this is a lentil soup with my favorite lentils—black lentils, which keep their shape and chew after cooking—cooked together with lots of spring veggies that I roasted, you know, to keep it cozy. I’m so grateful to be able to bring it to you now, when I think we all need equal parts coziness and optimism. Big hugs to all.
- With roasted asparagus on top, so it can jump in on the spring veggie party
- Over quinoa or brown rice
- All of the above plus a fried egg on top
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.