Nourishing Lentil and Veg Soup

FALL SOUP / STEW OBSESSION NOW IN PLACE: this soup was so darn easy to whip up, and really very tasty— sooo I’m recounting the basic recipe below— straight from my head to your kitchen and hopefully bellies!


Fall soup for 2 (you can decide!)

  • 4 cups water

  • 2 diced medium sweet potatoes

  • 1/2 leek (sliced up!)

  • 1/3 cup sliced celery

  • 1 carrot (sliced up too)

  • 1/3 cup French lentils or green lentils 🤷‍♀️(soaked is best — but I forgot, opps! 🤦‍♀️).

  • 2 bay leaves (if you have it, NBD if not!).

  • 3/4 cup chopped greens (I went for collards - stalks and all!).

  • 1 tsp ginger powder.

  • 1 tsp coriander powder.

  • 1 tsp Hungarian paprika

  • 1 tsp Himalayan salt (if you’re not into salt... can leave out, butttt will taste better with a good dose!)

  • 1 tbsp ghee, butter, coco oil or olive oil (I used goats butter!)


_________

  • In a medium saucepan (soup style one!) boil the water, bay leaves and salt, then add the sweet potato and lentils.

MEANWHILE— Heat ghee/oil/butter in a pan until it bubbles, then add the chopped greens, leeks and carrots. (Set aside when nicely sautéed)

  • Back to the saucepan and the lentils: once they’re cooked (maybe 15 minutes?), add the spices! ➖ SIMMER on low until everything thickens up, adding water as needed.

TASTE test to check if it tastes good !! Very important, does it need more salt? Do you want to add some more spice? How about cayenne? No? Ok— moving on…

  • PUT THEM TOGETHER: Combine the greens with the simmering soup — and serve!

  • GARNISH: top it off with some micro greens if you have! Soooo yummy and very nutritious !

  • BREAD: Finally, I served mine with an ancient grain sourdough from @kingstonbread — but if bread isn’t your thing, @simplemillspaleo plain crackers would also be delish! (Or without is perfect too 🙋‍♀️)