As promised, the recipe for my lentil soup from last week! This recipe is so simple but so incredibly heart-warming and satisfying.
I actually have to give credit to my sister since she’s the one that turned me onto this. My family has always loved lentil soup – we grew up eating it often as kids. But for some reason once I was out of the house and my mom was no longer cooking up large batches of it on the weekends, I started buying the canned stuff and it turned me from an enthusiastic lentil soup eater into more of a lackluster lentil soup eater.
It just goes to show the power of homemade.
Lentils are loaded with vitamins such as folate, minerals such as iron, protein and fiber. Fiber helps your body to feel fuller longer thanks to the body’s slower digestion of it which also helps keep your blood sugar levels steady. Additionally, a portion of fiber in lentils is soluble fiber which may help lower cholesterol and reduce the risk of heart disease.
Plus these are easy to make on the weekends and store for meals all week long. Definitely a dish worth making if you ask me!
- 1-2 tbsp. olive oil
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 1 1/2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/8th tsp cayenne pepper, or to taste
- 4 cups vegetable broth
- 1 cup lentils, rinsed and drained
- 1 cup farro
- Salt and pepper to taste
- 1 handful of baby kale
- 1 handful of baby spinach
- In a large pot, sauté the garlic in olive oil over medium heat until fragrant. Add in the celery and carrots and sauté for 5 minutes more.
- Stir in the spices.
- Add the broth, lentils and farro. Bring to a boil, then reduce heat and simmer, uncovered, for about 20 minutes or until most of the liquid is gone.
- Stir in kale and spinach
- Serve warm.