recipes

Lentil Soup

This is one of my favourite soups. The ingredients are simple (onion, garlic, carrot, lentils, etc.), but they mix together to create a perfectly flavoured meal.

Processed with VSCOcam with t1 presetThe most time consuming part of this recipe is the vegetable chopping. That being said, many of the recipes that require a lot of chopping end up being the best, and most nutritious meals, so believe me when I say it is worth the effort!

Processed with VSCOcam with t1 preset

Lentil Soup

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Ingredients

  • 4 garlic cloves
  • enough olive oil to cover the bottom of your dutch over/pot
  • 1 large onion, chopped
  • 4 carrots, cut into small pieces
  • 4 celery stalks finely chopped
  • 2 cups of brown lentils
  • 1 tbsp of cumin
  • 1 tbsp of thyme (or add fresh thyme branches as it simmers)
  • 1500mg (approximately 6 cups) of chicken or veg broth (I like to use chicken stock cubes)
  • a big handful of spinach leaves
  • 1 bay leaf
  • salt and pepper to taste

Instructions

1

leave the garlic cloves in their skins and place them in the bottom of your dry dutch oven. Let them heat on both sides until they are soft in the middle (approximately 3 minutes on each side) and set aside.

2

add the chopped onion, carrots, and celery to your dutch oven and cook until soft

3

remove the garlic from the papery skin, and mash it up with a fork. (If it isn't soft enough to mash up, then chop it with a knife, but be sure you sauté it long enough so that it isn't spicy).

4

add 2 cups of brown lentils, 1 tbs cumin, 1500mg (6 cups) of broth, bay leaf, and if you haven't added the dried thyme, you can now add some fresh thyme sprigs

5

let simmer until lentils are soft. Remove the bay leaf and fresh thyme (if using) and then mix in a handful of spinach. Use a hand mixer (or blender) to puree it to desired consistency

IMG_5914(Oops! I see now that I needed to wipe down the tiles before taking this photo! Just keep in mind that I am taking these photos in real time with two young kids running around my kitchen, throwing pomegranate seeds everywhere . . . at least that is what was going on tonight!)

You can serve this on its own, or with bread. Tonight I served it with some parathas which I will definitely do again.  I can’t wait to have this again for lunch tomorrow!

This recipe is only slightly adapted from the wonderful recipe found here.

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3 Comments

  • Reply
    lexa
    November 17, 2015 at 3:19 am

    ooh! i just made this recipe for the first time the other night and it was delish!! the pan-roasted garlic and cumin definitely clinched it for me. i’ll have to try it with spinach next time!

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