Lentil Soup

By Caroline Dupont- Enlightened Eating

 

One of the best ways to get people excited about legumes is through delicious, hearty soups.  Legumes can tend to leave a dry sensation in the mouth- soup makes them juicier and they absorb the flavours of the broth that they are immersed in.  In exchange, they add richness to the broth itself and fullness to the finished soup.

 

6-7 cups of vegetable stock or water

1 cup lentils (green or brown), picked over and rinsed

1 medium leek or onion, finely chopped

1 medium carrot, finely chopped

4 garlic cloves, pressed or minced

One 14- ounce can pureed tomatoes or tomato sauce

½ tsp dried thyme, or 1 tsp of fresh thyme

2 tsp balsamic vinegar

2 tsp honey

1 heaping teaspoon of Celtic sea salt

Fresh black pepper to taste

Bragg’s Liquid Amminos, to taste (optional)

 

1. Bring water to boil in a large soup pot and add lentils, leek or onion, carrot, celery and garlic

2. Gently simmer for 40 minutes until the lentils are very tender

3. Add tomatoes and thyme and simmer for approximately another 15 minutes, adding extra water if necessary

4. Stir in vinegar, honey, salt and pepper.  Serve hot

 

Serves 4-6