Lentil Soup For a Hearty and Healthy Season

In a soup phase and have never felt better

This will be a quick hit. I’ve been trying to give my digestion a bit of a break and lean more on hearty homemade soups for lunch and dinner. It’s always a treat to add some fresh sourdough bread as well (highly recommend for dipping into the soup).

While I am currently sitting at 8,000 feet in a snowstorm, my soup phase began before my adventure to the mountains. If you are looking for something hearty and filling, this may just be the recipe for you. As a bonus, I like to chop up a white Japanese sweet potato and add it into this “stew”.

My Lentil Stew:

Ingredients:

• Vegetables:

  • 1 medium yellow onion, diced

  • 2 large organic carrots, diced

  • 3 stalks of organic celery, diced

• Legumes:

  • 2 cups organic lentils

  • 1 1/2 cups organic garbanzo beans (or navy beans, if desired)

• Liquids:

  • 6 cups vegetable broth

  • 1 can organic coconut milk

• Fats:

  • 2 tablespoons olive oil

• Seasonings:

  • Salt and pepper to taste

  • 1/4 cup nutritional yeast

  • A sprinkle of garlic powder

Instructions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat.

   • Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

2. Add Beans and Lentils:

   • Stir in the lentils and garbanzo beans (add navy beans if you want more legumes).

3. Pour in Broth and Coconut Milk:

   • Add the vegetable broth and coconut milk to the pot. Stir well.

4. Season the Soup:

   • Add salt, pepper, nutritional yeast, and garlic powder. Stir to combine.

5. Simmer the Soup:

   • Bring the soup to a boil, then reduce heat and let it simmer for about 30-40 minutes, or until the lentils are tender.

6. Adjust Seasoning:

   • Taste and adjust seasoning as needed.

7. Serve:

   • Serve hot, garnished with fresh herbs if desired.

Enjoy your delicious and nutritious lentil soup!