Lentil soup may not be the prettiest dish, but it’s packed with nutrition and can be quite satisfying. Lentils are very high in protein, fiber, and iron.
Lentil Soup Recipe
makes about 6 qts or 12-15 servings
1 whole garlic
olive oil
2 organic white onions
8 organic carrots
8 stalks organic celery
4 tbsp olive oil
1 tbsp kosher salt
3 1/2 c. French Green Lentils (french green are more expensive, but hold their shape. Brown lentils will not affect flavor)
1 tbsp Ground Cumin
1 tbsp Ground Coriander
3 1/2 qt (14 c.) Homemade Chicken Stock – or Kitchen Basics if you’re in a pinch
2 bay leaves
8 sprigs fresh thyme
1/8 tsp cayenne pepper
20 turns fresh ground pepper
Preheat oven to 350. Brush whole garlic with olive oil. Roast garlic in a small skillet until soft, approximately 45 min. After placing garlic in oven, rinse, peel, and dice, onions, carrots, and celery. Heat an 8qt stock pot over medium high heat. After heated, add the 4 tbsp of olive oil and heat for 1 minute. Add diced vegetables and season with kosher salt. Saute vegetables, stirring occasionally, for about 5 minutes. During this time, pour measured lentils into a strainer and rinse. Add lentils to stock pot, stir to combine. Season with the cumin and coriander, then stir and let continue sauteing for 2 more minutes. Pour in chicken stock, add bay leaves, thyme, and peppers. Add more cayenne if you’re not cooking for children, perhaps up to 1/2 tsp depending on your level of heat tolerance. Lop the top off that roasted garlic, and squeeze out the insides whenever your 45 min garlic timer goes off. (Note*** use timers! Cooking is actual science, people!) Bring to a boil, then simmer for 40 minutes. Enjoy!!