This soup really packs a punch of flavor! It's super easy to make and it doesn't take that much time! I love lentils because their filling, and they are high in fiber & protein. A quarter cup of lentils alone are packed with 11 grams of protein and 7 grams of fiber! This soup is perfect as a meal by itself or it would be a great pairing in a small bowl served with a large salad or a sandwich. However you serve it, it's sure to warm you up on chilly weather days!
ingredients
1 tbs. olive oil
1 cup onion, chopped
4 carrots, peeled and cut into 1/4" thick coins
3 celery stalks, chopped (I like to slice mine down the middle and then chop)
2 garlic cloves, finely minced or grated (I like to grate mine)
1 tsp. ginger root, grated (1/4" thick & about the size of a quarter)
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cups red lentils (I used Bob's Red Mill)
8 cups water
1 cup onion, chopped
4 carrots, peeled and cut into 1/4" thick coins
3 celery stalks, chopped (I like to slice mine down the middle and then chop)
2 garlic cloves, finely minced or grated (I like to grate mine)
1 tsp. ginger root, grated (1/4" thick & about the size of a quarter)
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cups red lentils (I used Bob's Red Mill)
8 cups water
how to
Heat the olive oil in a large pot on medium heat until shimmery (about 30 seconds). Add the onions, carrots, and celery. Sauté until the onion is tender (about 5 minutes). Add in the minced garlic or grate the garlic into the pot. Grate the ginger into the pot and sauté for about 30 seconds or until fragrant. Turn heat to a medium/low and add the turmeric, cumin, salt, pepper, and the lentils and sauté for 5 minutes (this helps the lentils to really grab onto the flavor of all the spices). Add the eight cups of
water. Turn heat to high. Once the soup starts to boil, cover, turn heat down to low, and let simmer for 25-30 minutes. Taste the soup and add a bit more salt, pepper, turmeric or cumin if desired.
I like my soups a little bit on the thicker side. To thicken the soup a bit, I remove the cover and I let the soup simmer
for another 10 minutes. This soup has a tendency to thicken up a little bit more over time so keep that in mind.
This soup usually lasts my husband and me about 1 week. I typically serve this as a meal by itself or with a salad on the first night I make it, and then we take the rest of the leftovers to work for our lunches.
water. Turn heat to high. Once the soup starts to boil, cover, turn heat down to low, and let simmer for 25-30 minutes. Taste the soup and add a bit more salt, pepper, turmeric or cumin if desired.
I like my soups a little bit on the thicker side. To thicken the soup a bit, I remove the cover and I let the soup simmer
for another 10 minutes. This soup has a tendency to thicken up a little bit more over time so keep that in mind.
This soup usually lasts my husband and me about 1 week. I typically serve this as a meal by itself or with a salad on the first night I make it, and then we take the rest of the leftovers to work for our lunches.
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