Wholesome Lentil Soup for Quiet Moments
This is the homemade recipe I make at least once a week this time of year.
This recipe came into my life at a time when I needed it the most: recovering from a c-section after having my first child.
My dear friend Jill made me a version of this soup (and included a gorgeous hand-made recipe card) a few days after we arrived home with our newborn. I practically inhaled it and could taste every bit of nourishment it had, not to mention the love put into this dish. That winter, I made this recipe over and over again.
Fast forward to this fall, and 3 kids later and I’m working with a nutritionist (this is my self-care these days, ha!) who recently mentioned to me just how great they are for us! Turns out lentils are a nutrient-rich powerhouse, offering plant-based protein, high fiber for digestion, heart-healthy minerals, and an iron boost, all while being delicious, especially in soup.
Jill’s recipe inspired me to make tweaks here and through every batch that first winter as a Mom, I loved it more and more each time. Now I’ve landed on this version as my absolute favorite!
I believe once you memorize a recipe and then gauge everything how “how it feels” it becomes a new recipe, right? I call this one my own.
I make a batch for myself and enjoy a bowl for lunch once my littlest one has gone down for a nap. Quiet moments are soul warming, aren’t they?
Hope you enjoy!
Ingredients
(makes 4-5 servings)
4 Medium Carrots (peeled & chopped)
3 Celery Stalks (chopped)
1 Small Yellow Onion
2 Large Garlic Cloves (size may vary, your preference)
2-3 Tablespoons of Extra Virgin Olive Oil
1 1/2 Tablespoons Salt (or 3 generous pinches)
1 1/2 Cups of Green Lentils (rinsed)
2 Bay Leaves
32 oz of Vegetable Stock
1 Tablespoon of Thyme (fresh or dried)
2 Teaspoons of Oregano (fresh or dried)
2 Cups of Water (just in case!)
Small Lemon Wedge for Flavor Burst When Serving (or Apple Cider Vinegar)
Method
Heat olive oil in a pot or dutch oven on medium heat. Sauté onion, carrot, and celery until softened (about 5 minutes, you’ll see the onion become translucent). Toss in salt & stir. Add your your garlic about 1/2 way through the sauté period so you don’t burn your garlic. Stir in Lentils, herbs and add vegetable stock. Bring to a boil, reduce heat. Let simmer for 30-35 minutes, stirring occasionally. If you notice a reduction in stock, add water to rebound the consistency of soup you prefer. To speed things up, you can add the lid to your pan and continue to simmer until your lentils are soft.
Serve with a splash of lemon juice or apple cider vinegar! I love adding a slice of homemade country bread or sourdough.
