Lentil Soup is one of our seasonal favorites. For a hearty and healthy meal, try the recipe below.
Ingredients: Serves 4 or 6-8 with added protein
2 cloves garlic, minced
1 medium onion, chopped
2 large carrots, sliced or diced
2 stalks celery, diced
1 ½ C. red and/or green lentils, rinsed well
2 quarts water
Pinch thyme, cumin, or any seasoning you like
1 bay leaf
2 C. finely chopped fresh spinach, Swiss chard, or kale
1 lb. ground turkey, bison, or shredded chicken (optional)
Salt to taste
Directions:
Combine first 6 ingredients and bring to boil (red lentils should be added 25 minutes later as they need a
shorter time to cook). Add seasonings. Reduce heat to medium‐low and simmer, covered 45 minutes to 1
hour, until lentils are soft. About 10 minutes before done, add the greens and continue cooking. Remove
bay leaf before serving. Puree half in the blender if you prefer a creamy soup.
Notes: Try freezing a few portions off to pull out during a busy week.
