This lentil soup is a standby staple in the {BARB}ir home! I've been making it for years and I love it every time. Even though it doesn't feel like winter here in Florida, I know many of you are still a couple feet deep in snow (I'm crying for you over here, trust me). So here's my warm-up solution...best enjoyed in front of a fire place with a cozy blanket and some tea of course!
Lentil Soup: 1 Tbs Avocado Oil 1 Yellow Onion 1 Shallot 6 Cloves Garlic 4 Whole Carrots 4 Stalks of Celery 6 Button Mushrooms (optional) 1 28oz can diced tomatoes 8 Cups of Chicken Broth 1 1/2 Cups Brown Lentils 1/2 Teaspoon Dried Thyme 1/2 Teaspoon Ground Turmeric 1/2 Teaspoon Ground Cumin 1/4 Teaspoon Crushed Red Pepper 1 Bay Leaf 1/4 Cup Nutritional Yeast (optional but adds great flavor and is an amazing source of Vitamin B12!) Salt and Pepper (To Taste) 4 Cups Baby Spinach Start by warming the avocado oil in a large pot. Add the crushed garlic and the chopped onion and shallot - stir until fragrant. Chop the celery and mushrooms and grate the carrots - add to the pot and cook for five-ten minutes over medium heat, stirring frequently to prevent sticking. Add the lentils, tomatoes (with the juice), the broth and all the seasonings (except the nutritional yeast). Stir well, cover with a lid and allow to simmer for 25-30 minutes or until the lentils and vegetables are all tender. Add in the spinach and nutrition yeast and stir well (the spinach will wilt rather quickly!) Serve warm over brown rice with a squeeze of lemon. ENJOY!
You can download an "easy to print" PDF of this recipe here!
XOXO,
Barb
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