This is Lentil Soup supercharged.
Full of flavor from a variety of veggies and plenty of herbs and spices, it’s a treat of a meal. Make it a day or two ahead of time, freeze it or slurp it straight from the bowl, however you eat it, I promise this Lentil Soup won’t disappoint.
The secret to a great soup is two fold:
Let’s talk about the flavors in this soup:
- Ginger. With it’s anti inflammatory properties it’s healthy but also wonderfully warming. There’s just a touch added, it’s more of a hint.
- Cumin.. A Heavenly spice. My absolute all time favorite.
- Herbes de Provence. Because don’t we all want to make believe we’re in Provence?
- Le Puy Lentils. The BEST lentils, it’s the texture, they’re almost meaty and hold their own in the flavorful sauce.
- Fresh herbs. I used everything I had today, cilantro, parsley, rosemary. A strange combination but it worked out beautifully. Usually I go for parsley and rosemary with perhaps a sprig of thyme.
- Tomatoes. Lots of them.
This Lentil Soup is so good for you!
Filled with fiber and all the different vegetables you’ll be giving your body a treat by making this soup. I always add some leafy greens at the end which practically melt into the soup. Kale, spinach or Swiss chard are all great options. Lentils are also high on the scale for providing plant protein and essential minerals such as B Vitamins, iron, magnesium, potassium and zinc.
You can go wild with the toppings, here are a few of my current favorites:
- Chopped roasted red peppers
- Pumpkin seeds
- Extra fresh herbs
- A drizzle of olive oil. This Basil Infused Olive Oil is lovely for a treat!
- Vegan Parmesan Cheese. I tried all I can find and Violife is the best in my view.
I like my soup thick, almost like a stew, if you prefer yours thinner add a little more vegetable stock.
A hearty and nourishing soup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings. 1x
2 tablespoon olive oil
1 large yellow onion, peeled and finely chopped
1 teaspoon kosher salt
3 sticks of celery, diced
1 leek, thoroughly washed and finely chopped
4 cloves garlic, minced
3 good size carrots, peeled and diced
1 small fennel, trimmed and diced
2 teaspoons Herbes de Provence
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 inch knob of fresh ginger, peeled and grated
1 cup Le Puy lentils
1 cup finely chopped fresh parsley
1, 28 oz can crushed tomatoes
2 cups best quality vegetable stock
2 cups baby kale or spinach
1 teaspoon red wine vinegar
Heat the oil in a large Dutch oven or saucepan and add the onion, sprinkle with salt and cook on a low heat until translucent.
Add the celery, leeks, garlic, carrots and fennel. Stir well and cook for a further 5 minutes.
Next come herbs and spices, Herbes de Provence, salt, pepper, cumin and fresh ginger. Combine, pour in the the lentils. Stir until incorporated.
Sprinkle over the parsley, then the tomatoes and vegetable stock, stir well. Bring to the boil, turn down to a simmer and partially cover the pot.
Allow to simmer away for about 45-55 minutes. Keep an eye on the soup and add more stock if it’s looking a little too thick.
Toss in the baby kale or spinach, the leaves will wilt in the heat of the soup. Pour in the red wine vinegar.
Serve with toppings.