Lentil Soup Days

The weather is starting to cool down here in the sunny south, so my thoughts turned to one of my favorite dishes for the cool weather: Lentil Soup.

This was my go to meal when I was a vegetarian because it holds up so well and can be made during the weekend and eaten all week.  I thought of it as my “Vegetarian Chicken Soup” because it seemed to have the healing properties often ascribed to the real deal.  I’m sure the extra pepper I like to grind on top cleared my sinuses and many cloves of fresh garlic killed any foreign invaders.

If you don’t do a lot of cooking, this recipe is for you. It is very forgiving and almost impossible to get wrong (as long as you don’t leave the house!) It tastes great the next day and stands up well to freezing.  It is essentially vegan and can even lose the salt and oil if you follow a strict plan like “Eat to Live”.  Taste the broth as it cooks and adjust the seasonings.  It’s a great delivery method for lots of garlic to naturally boost immunity and you can add as many veggies as you want as long as you mince them.

Lentil Soup

2 Cups Lentils

2 Tblsp Olive Oil or Coconut Oil

1 Onion, chopped

2 Cloves Garlic

1 Carrot, chopped

2 Stalks Celery, minced with leaves

¼ Cup Pearled Barley

½ Cup Frozen Corn (optional)

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Tablespoon Thyme

Vegetable broth/stock or bullion cubes(Optional)

Lots of Water

Rinse and pick over lentils.

Rinse and pick over lentils

Add oil to soup pot (I usually use Cast Iron) and sauté onion. When onion begins to brown, pour in lentils and stir them until coated with oil. Cover with 2 Quarts water and bring up to a rolling boil. Once the water is rolling, lower the heat and cover for 15-20 minutes. At this point the lentils are softening. Because I like my veggies on the firm side, I let the lentils cook a while before I add the veggies. After 20 minutes add carrot, celery, garlic and barley. Add more water, (depending on how much was lost during boiling). Bring up to a boil again. Reduce to a simmer and add Salt, Pepper and Thyme (and bullion). Let simmer for 40 minutes. Taste to check for doneness of lentils. When lentils are done, stir in Frozen Corn and let it get hot.

Adding the barley

Serve as main dish or starter.

For a more stew-like dish, add less water and a handful more lentils then continue simmering until the lentils breakdown. If you want more a brothy soup, add more water and herbs then pump up the bullion/stock/broth. If you eliminate the salt, add a tablespoon of Mrs. Dash (or other non salt seasoning) and more garlic, then adjust to taste.

You can simmer this soup all day, or have it finished in about an hour.

Enjoy!