Sustaining Lentil Soup

Posted by in Gluten-Free, Vegan

Oh, to be contentedly warm and full. Such is the stuff of a Dickens’ novel. It being that both my sister and I will literally wither away and expire upon consuming most comfort foods (gluten and dairy intolerances leave us with potatoes, basically), a bowl of soup contains unsurpassed joy. Especially when made up of a superfood, the lentil.

A superfood is a single, whole ingredient that dietitians claim can benefit and even improve your health. Lentils, a member of the legume family, are incredibly nutritious and have been shown to help with digestion, weight maintenance, heart health, and the lowering of one’s cholesterol. These health benefits are attributed to the legumes high levels of dietary fiber. With 18g of protein, 16g of fiber, and a meager 1g of plant-based fat, a cup of cooked lentils far surpasses the animal proteins of America’s diet. So go stock your pantry with french green, red, and brown lentils and get to work on this soup.

We only ask that you find yourself a very old leather lounge chair, a wooden pipe, and a fireplace to sit by after consuming this recipe.

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Sustaining Lentil Soup

Makes a big pot

  • 1/4 cup coconut oil
  • 1 medium onion
  • 4-5 sprigs of thyme, half de-stemmed and roughly chopped, the others whole
  • 2 tsp. dried oregano
  • 1 tsp. paprika
  • 3 carrots, peeled and diced
  • 3 celery stalks, peeled and diced
  • 5 cloves of garlic, peeled and minced or crushed
  • 1 28 0z. can of tomatoes, diced or whole, whatever you have
  • 1 1/2 cup of french lentils, rinsed well and drained
  • 6 cups vegetable stock
  • salt and pepper

Heat the coconut oil in a big soup pot over medium-low heat. Add the onions and saute for 8-10 minutes, browning, until they are soft and translucent, stirring every once and a while. Then add the herbs, carrots and celery, saute for 8-10 minutes, again, stirring every once and a while. Add the garlic, allow to saute for 2 minutes.

Then add the tomatoes, stirring well to coat the vegetables and saute for 5 minutes. Add the drained lentils, another good stir. Add some stock, about 1/2 a cup, enough to loosen the browned bits from the bottom of the pot, stir. Then add all of the stock and give it a few good stirs. Bring to a boil, and once it boils, put the lid on and lower the heat to a simmer. Cook for 25-30 minutes or until the lentils are soft to the bite.

This stays good for up to one week, but it will be gone before that.

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