This hearty lentil vegetable soup comes in a tomato-based broth that is full of flavour with a mild spicy curry and cumin seasoning.
Hearty Vegetable Lentil Soup
Ingredients Makes: 6 servings
4 cups vegetable stock *Try our Vegetable Herb Broth recipe!
2 tablespoons avocado oil or extra-virgin olive oil
1/3 cup lentils, soaked, rinsed and drained
1 bay leaf
1/2 cup leeks, thinly sliced and diced or 1 large sweet onion, diced
2 garlic cloves, minced
1-2 chilli peppers, minced
1/2 teaspoon sea salt
1/2 tsp curry power
1 tsp cumin
1/2 teaspoon sweet paprika
1 1/2-2 cups crushed tomatoes
2 potatoes, cut in 1/2-1” cubes
2 carrots, diced
2 stalks celery, diced
1 tsp of apple cider vinegar
1/4 cup fresh parsley sprigs (garnish)
Warm Broth in Dutch-Oven or Stockpot. In a stockpot of dutch oven heat the vegetable broth up on medium-high heat. Then reduce heat and keep covered on a low simmer.
Cooking the Lentils. Measure out 1/3 cup of lentils into a strainer. Pick out any debris or bad looking lentils, then thoroughly rinse under water. Transfer lentils to a saucepan and add 1 1/2 cup of purified water and a bay leaf for added flavour. Bring the water to a light boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer.
Cook uncovered for about 20-25 minutes, add water if needed. Lentils are cooked as soon as they are tender, older lentils may take longer. Strain the lentils and remove bay leaf. Rinse the lentils with purified water and then transfer lentils to the broth in the stockpot.
Sauté the Vegetables. In a skillet on medium-low heat, add a couple tablespoon of oil and the diced leeks. Cook for about 5 minutes or until leeks have softened, stirring occasionally to avoid burning. Then add the minced garlic, peppers, paprika, curry powder and cumin and stir to blend. Turn the heat up to medium and cook until fragrant, about one minute, before adding the crushed tomatoes to the mixture, stir to combine. Simmer for a couple minutes to fuse the flavours then stir into stockpot.
Add a couple more tablespoon of oil to the skillet and increase the heat to medium, when hot add the cubed potatoes. Cook the potatoes for about 10 minutes, stirring occasionally to avoid burning. Potatoes should form a golden jacket around them but still be firm inside, toss with a sprinkle of sea salt. Add the diced carrots and celery and cook for 2-3 more minutes until softened but still firm, then transfer vegetables to the stockpot.
Add the 1 teaspoon of apple cider vinegar to the stock pot contents and simmer soup contents on low for about 30 minutes.
When ready to serve, give it a taste test. Add sea salt and any additional seasonings to satisfy taste. Cook if necessary for a few additional minutes to fuse the flavours. Serve warm with a few sprigs of parsley.
Recipe shared by: J. Marshall
*Try our Vegetable Herb Broth recipe!
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