Photo by: Janet Malowany
As the winter season comes into full force, hearty, warming, and nourishing foods come front and centre. This makes soups especially appealing with their warming and earthy feel of freshly harvested vegetables, legumes, whole grains, and herbs. This lentil soup capitalizes on all those cravings.
The purpose of this lentil soup recipe is to create a nourishing, warming, and delicious winter treat that the entire family can spoon their way through. Bowl licking completely allowed.
- One Large Soup Pot
- 1 extra large onion, finely chopped
- 1 tablespoon olive oil
For the Love of Lentils:
- 6 cups water, preferably purified
- 1 cup red lentils, rinsed well and sorted
- ¼ teaspoon each: ground ginger and ground nutmeg
- 1 tablespoon Chicky Baby seasoning (recipe from Tess’s cookbooks), or vegan chicken seasoning
- 1 teaspoon each: ground sage and ground thyme
- Fresh ground pepper (as much as you can deal with)
- 1-2 teaspoons sea salt (to taste)
- 4 medium garlic cloves, minced or pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon tamari, soy sauce, or shoyu
- 1¼ teaspoons balsamic vinegar
- ⅓ cup nondairy milk, plain and unsweetened
- In a large soup pot set to medium-high heat, sauté the onion in the olive oil. Stirring often, cook until the onions are soft and translucent.
- Add the water and lentils to the soup pot and bring to a boil. Reduce heat to low and add the savory seasonings. Stir well. Simmer for 45 minutes to an hour, or until the lentils have dissolved.
- Add the last additions. Stir well and serve. This will keep for at least a week, refrigerated in an airtight container.
- Makes 6 servings/GF/Green