Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of spices to perk up the soup. Enjoy this traditional and warming dish. You can add more vegetables to make it even healthier!
Christi has made this soup and says "it is excellent"!
Serves 4-6
1 tablespoon coconut oil or olive oil
1 medium onion, chopped
2 carrots, sliced in rounds
3 stalks celery, sliced
2 cloves garlic, minced
1 – 2 bay leaves
1 teaspoon dried thyme or 4 sprigs fresh thyme
1 teaspoon dried basil
1 teaspoon Herbes de Provence or savory and rosemary
4 cups organic vegetable broth with tomatoes
2 pieces kombu sea vegetables
1 cup brown lentils
2 cups water
1 tsp salt to taste
Fresh ground pepper to taste
Lemon juice to taste
Optional Vegetables: broccoli, cauliflower, turnips, fennel, dark green leafy vegetables.
In a medium soup pot over medium heat, saute the onions, carrot, celery, garlic, hers and spices in coconut oil or olive oil for about 10-15 minutes.
Add the broth, kombu, lentils and water and let it come to a boil. Turn down the heat and let simmer, covered for 1 hour. Season to taste with salt, pepper and lemon juice. Before serving, you may add optional fresh vegetables or dark green leafy vegetables; simmer for 5 minutes and serve.
You may also add some barley, wild rice or brown rice to the soup.
