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Lentil Soup

Lentil Soup

closeup of lentil soup, the lentils have cooked for 3 hours in order to form its own thick sauce, it also has carrots and onions

Lentil Soup

Lentils are a protein packed powerhouse and such a simple and versatile food.  I make soups, stews, pate’s, loaves, salads and all of them taste amazing.

Enjoy in sandwiches, on top of salads, as a meat substitute for tacos, burritos, enchiladas, or as a cooked side dish.

Here is my absolute favourite lentil soup topped with caramelized squash.  I made this hearty lentil soup with brown lentils, but you can substitute with green. Serve this comforting bowl of goodness with some steamed greens or a fresh side salad for a nutritious lunch or dinner.

Hearty Brown Lentil Soup

2 cups squash cut into bite size cubes

3 shallots, thinly sliced

1 large clove garlic, crushed

2 jars Clearspring organic lentils

1 tbsp. organic tomato paste

1 cup thinly sliced celery

2 cups thinly sliced carrots

1 tsp fresh thyme, chopped

¼ cup porcini mushrooms, soaked and thinly sliced

4 cups miso bouillon stock or vegetable stock

¼ cup fresh parsley, minced

1 tsp fresh lemon juice

1 tsp fresh ginger juice

Shoyu to taste

Preheat the oven to 200/400deg. Place the squash on a foil lined baking tray, add a few drops of olive oil and sprinkle with sea salt, bake for 20 minutes then remove from the oven and set aside.

Saute shallots and garlic in a little stock or oil then add the lentils and 1 tbsp organic tomato paste and cook for 5 minutes.   Add celery and carrots, fresh thyme, freshly soaked porcini mushrooms and the stock. Bring to a boil and simmer for 20 minutes, until vegetables are soft. Add the squash and cook for 10 minutes then stir in the fresh parsley, lemon juice and ginger juice.   Serve in warmed bowls with a serving of steamed greens dressed with a little reduced balsamic vinegar.

In good health

marlene-signature

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