It’s been breezy and brisk in NorCal lately. This lentil soup has been on repeat for the last few months, varying a little each time. It’s so easy to prepare. Just chop a few veggies, saute, and add lentils and spices. After 20 minutes, it’s perfectly soft and ready to eat.
Lentils are a fantastic source of protein and fiber, and they’re easier to digest than most beans. If you’re new to lentils though, you should ease into them. Eat a small portion before diving into a big bowl. As your gut bacteria adjust, your body will get used to digesting them over time.
I soak my lentils 1-2 days so they sprout. This step is totally optional, but it does eliminate most of the lectins, which can cause inflammation for some people.
Classic Lentil Soup
- 1 1/2 cups French lentils (green)
- 1 yellow onion
- 2 celery stalks
- 2 carrots
- 4 cloves garlic
- 1 tbsp fresh thyme leaves (stems removed)
- 4 cups water (or veg broth)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 dash cayenne pepper (optional)
- juice of 1/2 lemon
- Finely chop all veggies.
- Heat a big soup pot over med-high. Add a swirl of avocado oil. Sauté onion, celery and carrot about 5 minutes.
- Add garlic and sauté 1 minute.
- Add lentils, broth and thyme. Simmer 20 mins.
- Add salt and pepper. Optional: add torn kale and a big squeeze of lemon, and turn off the heat.