Hearty Lentil Soup

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ChampagneYogi
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This Hearty Lentil Soup is another of my personal favourite soups and it’s Serena’s absolute favourite soup. Needless to say, I make this quite often for our family.

I made this batch with a purple sweet potato as it’s what we had on hand, I must say it ticks the boxes of eating a variety of colours all in one simple nutritious dish. If you keep your pantry stocked with the basics, you can easily throw this hearty lentil soup together. For help with stocking your kitchen I made a free Healthy Habits Shopping List download for you.

To really enhance the exotic flavour of cumin, sumac and cloves I like to add them while i’m sautéing the onions and garlic before tossing in the remainder of the ingredients.

Get creative, add any vegetables you have in the fridge. And to change it up the following day add a handful of greens. (This is why I like to have a couple bags of frozen greens at all times.)

Be sure to make a large pot so you have lunch ready to go the following day.

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Hearty Lentil Soup
Ingredients
  • 1 cup dried lentils rinsed thoroughly
  • 2 cups diced carrots
  • 1 small bunch fresh kale; washed and chopped or any other leafy green
  • 1 cup yellow onions diced
  • 2 cup sweet potato peeled and diced
  • 1 cup leek diced
  • 4 ribs celery diced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tbsp sumac
  • 2 tsp cumin
  • 2 tsp dried rosemary
  • ¼ teaspoon cloves
  • 1 teaspoon oregano
  • 1 tsp red wine vinegar or to taste (optional)
  • 2 teaspoon celtic sea salt
  • 1 teaspoon black pepper
  • 3 ½ pint 7 cups) veggie broth
  • 2 bay leaves
Instructions

  1. In a heavy-bottomed soup pot, heat oil over medium heat. Add garlic and spices and sauté for a few minutes. Then add onions, celery and carrots and continue to sauté until soft, 8 to 12 minutes.

  2. Rinse and drain lentils. Add lentils and veggie broth. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender and soup has thickened, about 40 minutes.

  3. Add kale, red wine vinegar and black pepper, continue to simmer for another 10 mins, serve immediately.

  4. Garnish with sumac and a squeeze of fresh lemon
  5. Can be stored in a sealed glass container in the refrigerator for up to one week.
Recipe Notes
  • This makes a hearty stew like texture, add more liquid for thinner consister
  • Like it spicy? Add a tsp of chili pepper
  • Toss in any left over veggies you have in the fridge, honestly you can’t go wrong.

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XO Amanda