French lentil soup
It's soup season y'all and I am here with a delicious and comforting French lentil soup recipe. This is an easy, one pot soup that can be made vegetarian. I like to make a big batch which can be eaten for several days. Every time you reheat the soup, it breaks down more and becomes thicker and creamier, like a sauce. And, if you're Italian like me, then you know the ultimate comfort food is a two day old lentil soup tossed with pasta and absolutely drenched in extra virgin olive oil. Trust me you will be mind blown by this staple Italian peasant dish.
According to traditional Chinese medicine, lentils are great for improving blood circulation and qi. They help regulate fluid and resolve dampness, which is always something we are focused on as we move into cold and flu season. Lentils are used medicinally to treat ailments of the spleen, stomach, heart and kidneys. And, if you make this with bone broth, you will have snuck in tons of super bioavailable nutrients and minerals. In TCM, bone broth is great for nourishing the kidneys, which is the main focus as we move into winter.
Ingredients
2 carrots, peeled and diced
2 celery stalks, peeled and diced
1/2 vidalia onion, peeled and diced
1 cup of french lentils
2-3 cups of filtered water
2 cups of bone broth or vegetable broth if you are vegetarian
1 tbsp tomato paste
1/2 tsp cumin
pinch of nutmeg
salt and pepper to taste
1/2 tsp garlic powder
1 bay leaf
1/2 tsp onion powder
get creative with other spices of your choice
However much EVOO you need!
Instructions
Grab your favorite soup pot and pour in a healthy amount of EVOO. Use your heart, not your eyes.
Prep your veggies: peel and dice your carrot, celery and onion into small pieces.
Cook your veggies until semi soft, then add spices and tomato paste and a few tbsp of water.
Let simmer for 2 minutes, then add your lentils and allow them to toast for 2 minutes.
Add your bone broth and water and cover with a lid.
Cook for 2-3 hours on a low-medium simmer.
Serve with some crusty bread, a big fresh salad, or some other cooked vegetables for a beautiful fall dinner.