Lentils are legumes, seeds that grow inside pods. They are rich in protein, fiber, minerals, and B-vitamins. The tiny seeds come in a variety of colors: green, brown, red, and black. Lentil soup can be served with breakfast, instead of oatmeal, or with lunch or supper.
Lentil Vegetable Soup Recipe
A thick creamy lentil vegetable soup that can be served with breakfast, lunch, or dinner.
Author: Anita K. Morgan
Recipe type: soup
- 1 quart wide mouth mason jar with lid
- strainer (I like Down To Earth, Sprouting Screen)
- 2 quart pot
- immersion blender
- ½ cup lentils, green, red, or black
- ½ tablespoon whey, apple cider vinegar, or fresh lemon juice
- 1 tablespoon ghee or butter
- 1 tablespoon olive oil
- 4 inches of carrot, chopped
- 1-2 stalks celery, chopped
- ½ leek, split lengthwise and sliced
- ½ medium onion, chopped
- ¼ teaspoon black peppercorns, crushed
- ½ teaspoon thyme
- 2½ cups water
- Add 1 cup of water, whey, vinegar, or lemon juice, and lentils to the mason jar. Place lid on top and store at room temperature for 7 or more hours.
- Place ghee and olive oil in pot.
- Stir in carrot, celery, leek, and onion.
- Cover pot and simmer on low heat for 30 minutes.
- Put the strainer lid on the mason jar of lentils, Strain out the liquid. Add water and strain again.
- To the pot add 1½ cups water, lentils, pepper, and thyme.
- Bring to a boil and simmer for another 30 minutes.
- Remove from heat and let cool for 30 minutes.
- Blend with an immersion blender. Add more water as needed for desired thickness.
- Serve with butter and cheese,
Adapted from Nourishing Traditions by Sally Fallon.
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