We're always excited about easy, clean recipes that can support any nutrition/dietary needs. Now that it's a bit chilly out (even here in Texas), it's time for a big batch of lentil soup, which can be made ahead and refrigerated or frozen so you've got family meal prep done in practically no time.
This soup starts with onions and garlic to cook with olive oil/butter, sea salt, black pepper, thyme, and cumin until the vegetables are tender. The onions and garlic are combined with celery and carrots to sauté for 10 additional minutes. Add bone broth, chicken stock or vegetable broth, bay leaves, water, and lentils. Cover and bring to a boil. Simmer the soup until the lentils are tender, remove bay leaves - serve and eat!
Ingredients:
1 pound organic brown or green lentils
2 yellow onions chopped (about 3 cups)
6 cloves garlic, chopped
1/4 cup olive oil or organic salted butter
1 teaspoon dried thyme
1 teaspoon ground cumin
8 stalks of chopped celery (3 cups)
6 carrots, chopped (3 cups)
4 cups bone broth, chicken stock or vegetable broth depending on dietary needs
8 cups water
2 bay leaves
Sea salt (we like pink Himalayan salt) and ground black pepper to taste
Parsley (optional)
Directions:
In a large pot on medium heat, sauté the onions and garlic with the olive oil or butter, sea salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are translucent and tender.
Add the chopped celery and carrots and sauté for 10 more minutes.
Add the broth or stock, water, and lentils. Cover and bring to a boil.
Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
Remove the bay leaves.
Adjust the seasonings to taste.
Garnish with parsley if desired and enjoy!
This soup can be frozen in an air tight container for up to 3 months or stored in the refrigerator for up to 5 days. Also, feel free to half or quarter the ingredients to make a smaller amount of soup, depending on your crowd. We cant wait to hear about how you like it!