Spring Asparagus and Ramp Lentil Soup

Lentil soups are a staple at my house.  They are satisfying, delicious, and healthy!  Not a week goes by when I don't make one, they are crave worthy comfort food (in a healthy form).  I even got Eric to start making them, and he doesn't ever have much time to cook.  Luckilly, they are easy, just one pot.  I was given a bunch of beautiful seasonal veggies, and wanted to include them in my dinner ASAP.  There is nothing like local veggies enjoyed right away at their peak of freshness.

Sping Asparagus, Ramp and Lentil Stew 1

I decided to use ramps, asparagus, and arugula in my lentil soup.  It is so awesome that locally grown veggies are starting to finally become available again in Minnesota!   It is that magical time of the year.  Ramps are something that is only available for a short time, so I was excited about getting those.  They have a wonderful garlic onion flavor and are actually wild leeks (in case you hadn't heard of them).  Asparagus is always good.  Roasted, raw or in soups (as in this case).

Sping Asparagus, Ramp and Lentil Stew 2

This soup came together while I was doing other things, since it only requires one pot, and not much babysitting.  It only takes about 45 minutes or so, and is well worth the wait.  It is just the type of thing you dream of coming home to after a rainy Spring day when you are chilled, or a hard day at work when you want some comfort food that will nourish you, not make you feel sluggish.  I added in the arugula and ramp tops just at the last minute to preserve the nutrients.  This soup was so freaking good, and you should definitely try it! I am so thankful for Spring veggies!

Sping Asparagus, Ramp and Lentil Stew

Spring Asparagus and Ramp Lentil Soup
Serves 2

2 stalks celery, sliced
8 ramps
1 garlic clove, mince
4 medium crimini mushrooms, sliced
1/2 cup French lentils
3 cups filtered water
1/2 tsp thyme
1/4 tsp sea salt, or to taste
1 medium sweet potato, cut into cubes
1 cup asparagus, cut into 1 inch pieces
1 handful arugula

Slice the bottoms of the ramps thinly leaving the greens, set the greens aside.  In a pot, combine the ramp bottoms, celery, garlic, mushrooms, lentils, water, thyme, and sea salt and bring to a boil.  Lower to a simmer, cover, and cook for about 30 minutes, until the lentils start to soften.  Add the sweet potatoes, and cook about 10 minutes more, then add the asparagus and cook about 5 minutes more until the potatoes and asparagus are tender and the lentils are cooked.  Slice the greens, and add them to the pot along with the arugula.  Cook until just wilted, and remove from heat.  Enjoy!

*If you can not get ramps, substitute 1 small leek for them.



Print Friendly, PDF & Email
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

Leave a Comment