Lentil Soup

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: 60 m
Servings: 6

Ingredients

  • 1 (pound) bag green lentils, rinsed (Do not soak)
  • 2-3 shallots, diced
  • 1/2 large yellow onion
  • 2 cloves garlic, whole
  • 4 large carrots, peeled and diced
  • 4-5 stalks celery, peeled and diced
  • one bunch fresh cilantro, chopped (discard stems)
  • 2 chard leaves, discard stem
  • 2-3 large yukon potatoes, scrubbed, rinsed and diced
  • one bunch fresh thyme
  • 3 bay leaves
  • a dash of each: cuminn, Tumeric and ground ginger
  • sea salt and black pepper to taste
  • a good quality extra virgin olive oil
  • 3 (32 ounce) containers beef stock (can substitute with vegetable stock)
  • 1/2 vegetable bouillon, for depth of flavor
  • 1 chunk fresh ginger, scrubbed and rinsed
Recipe Type:
Course:

I work with families to create meals on a budget. Raising a family can be expensive and sometimes access to meat is difficult. This lentil soup fits the bill, literally!! The combination of my favorite aromatic herbs like cilantro and thyme intensifies the taste of this earthy soup. Soups are my specialty, and it’s is right up there with one of my favorite soups.  The veggies and fresh herbs all meld together to create a rich in flavor and nourishing soup for any family.  Not only is this soup relatively inexpensive to make, it also cooks in less than an hour. Call the kids, soups’ on!

As with all my soups, I start by sautéing my vegetables. Growing up my mom, also a very good soup maker, would toss the veggies into the stock, but I’ve learned that by sautéing the vegetables first will create a nice flavor base for your soup.

Start by adding a few drizzles of a good quality extra virgin olive oil to a large pot then add in the diced onions (1/2 yellow onion and 2-3 shallots), diced celery, and diced carrots. Let these cook for 5-7 minutes on low heat. Add in some sea salt. Do not let these brown.

Next, Add 2 containers of beef or vegetable stock (save the 3rd container for later as the soup thickens you will need to add some more stock), and add in the ½ of bouillon too. Rinse the cilantro very well as it retains a fair amount of dirt/debris. I soak mine in a bowl full of cold water and drain the water and replace with fresh at least 3 times. Then lay the cilantro on a towel to dry. The stems should be removed. Chop the cilantro leaves and add a good handful to your soup. It’s fine if you get a few stems, just be sure they are chopped. Pull off the thyme leaves from the sprig and add this to your soup too. I sometimes toss the thyme sprigs (6-8 sprigs) into the soup, but then I have to remember to fish them out later, but that doesn’t always happens and someone finds a stem!

Next, add in the rinsed lentils and bring this to a boil then simmer for 20-25 minutes. As the soup is simmering add in 2 Yukon potatoes cut into bite size chunks. The smaller the chunks the quicker the potatoes will soften.  Then add in the chopped chard, discard the stem. You may use freshly chopped spinach in lieu of chard.

While the soup continues to simmer, add in your seasonings and herbs. I like to add 3 bay leaves, 2 whole garlic chunks, one chunk of fresh ginger (be sure to take it out before serving), sea salt, black pepper, and a dash of the following: cumin, ground ginger, and turmeric. The turmeric along with the black pepper adds a great health benefit and the turmeric will deepen the color of the soup.

After 45 minutes, you may notice the liquid being absorbed by the potatoes and lentils, so this is the time to add in your 3rd container of stock, a little at a time.  In one hour, total cook time, the soup is ready to serve. Serve with crusty Italian bread like a Ciabatta loaf.

This soup does not freeze well. Use within 3-4 days. Enjoy!!!