Piping Hot French Indie Lentil Soup

IMG_0459The chill has officially set into Charlotte and soup season is well underway in my kitchen. To me, the W in winter means WARM me up. My Piping Hot French Indie Lentil Soup is a staple through this time of year. Lentils are a universal food found in African, European, Middle Eastern, Asian and other cuisines. They have a wide range of use including soups, stews, burgers, fritters, salads, and more.

CLTVeggieWEB-151

As I discuss in my Get Well Sooner post, homemade soups, decreasing dairy and gluten, and incorporating lots of spices and colorful veggies are some things I do to address inflammation whether it be the common cold or another illness.

CLTVeggieWEB-146

When compared to other legumes like beans, lentils are less dense, faster to cook, and easier to digest. The nutritional content varies by type, but generally speaking, lentils are a powerhouse of protein, fiber, iron, folate, potassium, zinc and more. I know some folks who don’t like the texture of beans and lentils are the perfect alternative.
CLTVeggieWEB-144This soup features several spices that are used in Indian cooking and as well as the traditional French mirepoix(celery, carrots, onions) and herbs like thyme.

CLTVeggieWEB-153

The aroma will lure in anyone who walks by with spicy, warm, earthy notes.

CLTVeggieWEB-154

I like to saute my lentils in with the other dry ingredients so that they can pick up the flavor of the spices, onions, and garlic.

CLTVeggieWEB-157

You can add or omit most spices and herbs in this recipe to make a soup that is more customized. Sometimes I use just ground cumin and thyme and on other occasions, I delete the ginger or use cilantro, etc.

CLTVeggieWEB-161

I use vegetable stock but any broth will do.

CLTVeggieWEB-160

This soup keeps well in the fridge for 1 week and in the freezer for 3 months.

Piping Hot French Indie Lentil Soup

Charlotte Veggie

GF, GRF, DF, NF

Serves 6

CLTVeggieWEB-145

Ingredients:

1 yellow onion, diced

1 large garlic clove, crushed or minced

2 carrots, diced

2 stalks celery, diced

1/2 cup fresh chopped tomatoes, canned tomatoes, or tomato sauce

4-5 sprigs fresh thyme tied in a bundle (pull out at the end) or 1 tbsp chopped fresh thyme or 1 tsp dried thyme

1/2 tsp dried rosemary (optional)

1 tsp dried oregano (optional)

1 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin (or 3 tsp if you decide to omit the coriander, turmeric, and paprika)

1/2 tsp ground cinnamon

1/2 paprika

1/4 tsp garam masala (optional)

1/4 tsp cayenne pepper (optional)

1 tsp freshly grated ginger oR 1/2 tsp ground ginger (optional)

1  1/4 cup green/French lentils

1 bay leaf

8 cups vegetable broth

 

Directions:

Heat 2 tbsp olive oil over medium heat.

Add celery, onion, garlic, carrots, bay leaf, and spices. Saute for 3-5 minutes until onions are translucent or it’s fragrant.

Mix in lentils, ginger, and bay leaf. Add broth, tomatoes/sauce.

Bring to a boil. Add herbs. Then partly cover and simmer for 30 minutes.

Add lime juice.

Serve as is, with extra black or cayenne pepper, drizzle of olive oil, pat of butter, or sprinkle of parmesan cheese.

 

{ 6 comments… add one }
  • Melissa W. January 14, 2016, 6:17 pm

    Ok…I hate to admit it, but I have never even purchased lentils! But, this yummy soup just made me put them on my shopping list!

    • Rajul January 18, 2016, 11:26 pm

      They are a delicious, nutritious, light but hearty addition to your pantry and your recipes!

  • Melissa W. January 14, 2016, 8:41 pm

    Quick question – do you buy your lentils in bulk?

    • Rajul January 17, 2016, 12:52 am

      Hi Melissa! No, I don’t. I usually buy the 365 (Whole Foods) organic brand and keep green/French, red, and black on hand. I am sure they are also sold in the bulk bins and I know I’ve seen larger bags of lentil blends at Costco.

  • Maria February 18, 2016, 3:40 pm

    Quick q: Do you soak the lentils in water for awhile before cooking? Thanks in advance!

    • Rajul February 24, 2016, 7:52 pm

      No soaking is required 🙂

Leave a Comment

Recent Posts…

Autumn Potluck: Hearty Harvest Butternut Lasagna

Autumn Potluck: Hearty Harvest Butternut Lasagna

Who doesn't enjoy a big soft, melty, belly warming, square of lasagna? We don't have it often but I was invited to a lasagna potluck at work. I was assigned to come up with a fall themed, vegetarian version. And boy was this compilation a crowd pleaser! As I mentioned in my butternut bruschetta post, I [...]

{ 0 comments }
Happy Thanksgiving & Fall Recipe Reminders :)

Happy Thanksgiving & Fall Recipe Reminders :)

Wishing everyone a safe & happy Thanksgiving! I am very thankful for this space which all of you make possible. Thank you so much for taking interest in what I do, the support, feedback, & questions. I will see you all on here in a few days as I spend time being mindful and putting [...]

{ 0 comments }
Fresh Falafel With Tahini Sauce

Fresh Falafel With Tahini Sauce

So many reasons to love and use chickpeas (garbanzo beans). They have a mild nutty flavor that compliments salads, are easy to mash with a buttery texture middle, contain load of nutrients including protein, fiber, vitamins, and are featured in dishes around the world. They contribute to supporting digestive and colon health and many people [...]

{ 2 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie