Shoppers $1 Sale Recipe: Spinach & Red Lentil Soup

I went food shopping last night unclear on what I wanted to cook this week. To my surprise (and glee), Shoppers had many fresh vegetables on sale for only $1! As I walked up and down the aisles, this hearty winter soup recipe formed in my head (the weather is sooo cold outside, I wanted something warm and filling).

The parsnips were not on sale, but I'm glad I splurged as they (with the carrots) add a nice sweetness and texture to this soup. I haven't used parsnips much but I'm going to have to experiment with them (anyone have a good recipe?).

Note: I use red lentils because I like how they melt and thicken the soup, but if you want distinguishable lentils use brown ones instead (you also may need to simmer the soup a bit longer).

Spinach & Red Lentil Soup

Ingredients:

1 Tbsp vegetable oil
2 sweet onions, chopped
2 parsnips, chopped
2 carrots, chopped
2 celery stalks, chopped
8 fingerling or 3 small potatoes, cubed
1/2 cup red lentils
1 tsp sea salt
3/4 tsp garlic powder
1/8 tsp pepper
4 cups water
2 cups fresh spinach
additional salt, pepper and garlic powder to taste

Directions:

1. Heat oil in medium stock pot and saute onion until soft, 4-5 minutes. Add chopped parsnips, carrots, celery, and potatoes and cook 8-10 minutes, stirring occasionally. Stir in salt, pepper, and GP and cook 5-6 minutes more.
2. Add water and bring to a boil. Simmer 35-40 minutes until vegetables are soft and lentils are very tender.
3. Remove soup from heat and stir in spinach (it will wilt quickly). Add additional salt, pepper, and GP to taste.

The cost:
onions: .64
parsnips: 2.68
carrots: 1.00
celery: 1.00
potatoes: .83
lentils: .42
spinach: 1.00

Grand Total: $7.57; serves 6-8