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…

Holiday Edition: Five Spice Pumpkin Orange Bundt Cake + Orange Anise Icing

Holiday Edition: Five Spice Pumpkin Orange Bundt Cake + Orange Anise Icing

The holidays beckon for sweets and although I love pies, I like how bundt cakes are traditional and make a regular dessert more special. The decorative look reminds me of wreaths and rings and all things festive. This recipe is very versatile and a good guide for whatever flavors you want to impart. It is [...]

{ 0 comments }
Soy Delish Stir Fry Veggie Rice Bowls (GMOs & Food, Inc. too!)

Soy Delish Stir Fry Veggie Rice Bowls (GMOs & Food, Inc. too!)

Our family loves eating Asian food but we minimize dining out in general due to cost, ingredients, high sodium and sugar content. Our favorites, Chinese and Thai restaurants, often use genetically modified soy which has been treated with the Round Up. The movie Food, Inc. (please see this preview) is a mind blowing documentary about the U.S. food industry [...]

{ 0 comments }
Valentine’s Dinner: Charred Pepper Salad W/Eggplant Chips & Basil Cream, Butternut Soup, Cauliflower Steaks

Valentine’s Dinner: Charred Pepper Salad W/Eggplant Chips & Basil Cream, Butternut Soup, Cauliflower Steaks

With Valentine's Day coming up this weekend, I wanted to provide you with a delicious homemade gourmet meal that is suitable for most diets out there (gluten free, grain free, can be dairy free) and pleasing to different tastebuds. Large thick slices of purple cauliflower make beautiful steaks, a warm smoky salad with light basil [...]

{ 0 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