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…

Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

All of the traditional Thanksgiving colors are reflected in this unique twist on sweet potato casserole. I know some families are also pretty split on a sweet versus savory version. The creamy scalloped version, smoky paprika, and salt please the latter and the maple syrup and cranberries provide just enough sweetness for the former. The [...]

{ 0 comments }
Taco Tuesday: Crispy Cauliflower With Cashew Crema

Taco Tuesday: Crispy Cauliflower With Cashew Crema

As featured on Fox’s Good Day Charlotte! See me on T.V. here ;) I don’t even want to discuss these tacos. They are THAT good. Just make and inhale. Buttery(but not really), crispy (but really) cauliflower drizzled with zesty, sour cream sauce. It’s the what dreams are made of: tastes like butter, tastes like cream, but [...]

{ 3 comments }
Workout to Pool Smoothie

Workout to Pool Smoothie

Summer is calling for lots of smoothies! I don’t think I will ever get over how convenient they are as a snack as well as squeezing in so many servings of fruits and veggies. I whipped up this refreshing shake when I was pretty hungry. I had an intense workout, came home to rinse off, got [...]

{ 0 comments }
Charlotte Veggie