Lentils are legumes, seeds that grow inside pods. They are rich in protein, fiber, minerals, and B-vitamins. The tiny seeds come in a variety of colors: green, brown, red, and black. Lentil soup can be served with breakfast, instead of oatmeal, or with lunch or supper.


Lentil Vegetable Soup Recipe

Recipe Type: soup
Cuisine: American
Author: Anita K. Morgan
A thick creamy lentil vegetable soup that can be served with breakfast, lunch, or dinner.
  • Equipment
  • 1 quart wide mouth mason jar with lid
  • strainer (I like Down To Earth, Sprouting Screen)
  • 2 quart pot
  • immersion blender
  • <br>
  • Ingredients
  • 1/2 cup lentils, green, red, or black
  • 1/2 tablespoon whey, apple cider vinegar, or fresh lemon juice
  • 1 tablespoon ghee or butter
  • 1 tablespoon olive oil
  • 4 inches of carrot, chopped
  • 1-2 stalks celery, chopped
  • 1/2 leek, split lengthwise and sliced
  • 1/2 medium onion, chopped
  • 1/4 teaspoon black peppercorns, crushed
  • 1/2 teaspoon thyme
  • 2 1/2 cups water
  • Butter
  • Cheese
  1. Add 1 cup of water, whey, vinegar, or lemon juice, and lentils to the mason jar. Place lid on top and store at room temperature for 7 or more hours.
  2. Place ghee and olive oil in pot.
  3. Stir in carrot, celery, leek, and onion.
  4. Cover pot and simmer on low heat for 30 minutes.
  5. Put the strainer lid on the mason jar of lentils, Strain out the liquid. Add water and strain again.
  6. To the pot add 1 1/2 cups water, lentils, pepper, and thyme.
  7. Bring to a boil and simmer for another 30 minutes.
  8. Remove from heat and let cool for 30 minutes.
  9. Blend with an immersion blender. Add more water as needed for desired thickness.
  10. Serve with butter and cheese,
Adapted from Nourishing Traditions by Sally Fallon.