Lentil Soup
I recently made this for a dinner party, and everyone asked for the recipe. So, if you’re here from that, thank you for inspiring me to write more recipes down. If you’re here because you've just discovered this amongst the millions of recipes—welcome, I’m so glad you’re here. This is one of my favorite soups to have for those days you need something warm and comforting (so make extra to freeze and save!). This is based on a Lebanese restaurant’s version (“shorbet adas’’) that I have to have whenever I go back to Michigan, and since we don’t have that here, we’re making it ourselves!
Alright, let’s get to it:
What you need
1 TBS olive oil (or butter if that’s your thing.. it's definitely mine. I feel like it blooms spices so nicely)
1 onion, diced
2 carrots, diced
2 cloves of garlic (or yanno, until your heart’s content)
1.5 cups of red lentils
1/4 cup of rice if you like a thicker soup
8 cups of chicken meat stock or broth, you can use veggie if you want, but this boosts collagen, mineral, and protein content)
2 lemons minimum
1 teaspoon turmeric
2 tsp cumin
1 teaspoon salt (more for your own taste, I always end up using more)
black pepper to taste
Lets cook:
In a large pot, heat your butter or olive oil and add your onion. Crush or grate your garlic and toss it in on medium heat. Add the spices and allow them to become fragrant.
Toss in the lentils and stir until they’re coated.
Add the stock and rice if you’re using it. Bring to a boil, reduce to medium heat. Cover and cook for 15 minutes.
Add your veggies in and simmer for an additional 10 minutes with your lid on.
Add in your juice from the lemons. I love it super lemony so, I use 2. If you like yours bland, then use one.
Take half of the soup and blend with an immersion blender or whatever blender you have and return to the pot and stir together. This gives it a little texture, so you’re not stuck with baby food.
Taste and adjust your salt/lemon here and garnish with parsley or cilantro and of course, extra lemon.
Make extra. Freeze it. Thank me later.
This is such a deeply nourishing soup that takes minimal effort and time. Lentils are rich in soluble fiber and a little protein, which can help slow digestion and can be supportive if your’e working on your metabolic health, needing steady energy, or in postpartum/healing recovery.
By adding meat stock (not bone broth) we add more protein while making it mineral-rich and easy to digest. We’re casually adding key nutrients to our day like iron, folate, magnesium, and potassium that help with red blood cell production, nervous system support, and replenishment.
Last but not least it’s anti-inflammatory with warming ingredients like cumin, garlic, onion, and turmeric that support digestion and help to balance LDL cholesterol.
So, a little lentil soup might not change your whole life but, small additions like this to your days can be a step in making an impact when added regularly. I hope you enjoy it as much as I do, especially sharing it with others.
