This nutritious, well-balanced soup has an amazing hearty texture you’re sure to enjoy! Lentils are rich in minerals, protein, low in fat, high in fiber which is important for digestive health. They are a terrific vegetarian source of protein with 25% of the calories attributable to protein. Lentil soup packs well for lunch, and it tastes even better when re-heated the next day.
Yield: Approximately 4-6 servings
- 2 cups dried lentils, rinsed and soaked overnight
- 8 cups vegetable broth
- 2 cups carrot, diced
- 2 cups onion, diced
- 2 cups celery ribs, diced
- 1 large lemon, juice and zest
- 1/2 tablespoon garlic, chopped
- 1-1/2 cups diced tomatoes with juice
- 2 quarts (32 ounces) vegetable broth
- 2 tablespoons liquid aminos (or soy sauce)
- 1 tablespoon minced parsley
- 1 bay leaf
- 1/2 tablespoon pink Himalayan salt
- 2-1/4 teaspoons smoked paprika
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
Heat oil in a large pot over medium heat. Add chopped onion and garlic and sauté for five minutes. Add celery and onion and cook for an additional 10-12 minutes until vegetables are soft and the sweet aroma of the onion emerges. Add all remaining ingredients except for lemon, salt and parsley.
Once vegetables come to a boil, reduce to low and simmer for 20-25 minutes until lentils are tender. A foam will appear on the surface that needs to be skimmed off. As soup simmers, repeat the skimming as needed.
Once lentils have cooked, remove the bay leaves and add the lemon juice, the zest and salt. Stir in the minced parsley and season to taste.
Optional: You may thicken soup by briefly using an immersion blender.