Lentil Soup
I just made a pot of these for a dinner with my in-laws and they were both quite complimentary! Seems like lentils are one of those beans that people rarely get excited about, but if my husband requests them and the in-laws enjoy them then I think I have a winning recipe.
My family loves these beans any time of year, but especially when the weather gets cool. This soup, that is more like a stew, will definitely stick to your ribs! Make it an easy one-pot meal by serving it with your favorite chips or crackers, or go all out and serve it with corn bread. Either way you have a great meal.
This recipe has dill and cumin notes accented with the salty and tangy combo of liquid aminos and lemon. If you haven't tried Violife's feta now would be the time; it is a perfect pairing to sprinkle on top!
If you haven't already checked out my quick tips for slow cookers vs. pressure cookers for newbies in the Black Beans post you can find it here. But since lentils do not require soaking you could absolutely make this recipe in a pot on your stove top! Just follow the package directions to ensure that your beans will be soft. Otherwise, my quick preparation tips are the same. If you can get frozen mirepoix from your grocery store all you will have to do is dice your potatoes and dump everything into the pot!
Not only do these bean go well together with any grain, serve them with rice or quinoa for example. But if you tend to over cook like I do, then you can easily use the leftovers to make burger patties or a loaf (recipes coming soon). So don't be afraid to cook up a BIG pot!
Lentil Soup
PREP TIME 10 | COOK TIME 30 | TOTAL TIME 40
Servings: 10-12
Category: Beans
Cuisine: Soup
Ingredients
Lentils 4 cups
Potatoes diced 1 cups
Spinach chopped 1/2 cups
Carrots diced 1/2 cups
Celery diced 1/2 cups
Onions 1/4 cups
Braggs Aminos 2 Tbsp
Nutritional Yeast 1/4 cups
Lemon juice 2 Tbsp
Bay leaves 2 each
Diced tomatoes 1 15 oz can
Garlic minced 2 Tbsp
Onion powder 1 Tbsp
Cumin 2 tsp
Salt 1 tsp
Garlic powder 1 tsp
Dill 2 tsp
Instructions
Slow Cooker Method:
Add all ingredients to the pot EXCEPT tomatoes.
Cook on HIGH for about 6 hours or until beans are tender.
Add tomatoes and season to taste.
Pressure Cooker Method:
Place all ingredients except for tomatoes into the pot.
Set on 25 minute bean setting. Slow or natural release is not necessary.
Once done, add tomatoes and season to taste.
Notes
*You can sub soy sauce if you don't have Bragg's on hand. Soy sauce is a stronger flavor so start with a tablespoon and add more if needed.
