My Comforting Classic: Lentil Soup Recipe

More than a recipe, this soup is a cherished tradition in my home during colder months. It’s rich, satisfying, and a testament to the joy of simple, home-cooked meals.

This hearty, nourishing soup is my go-to for winter meals. Its humble ingredients meld together to create a symphony of nutritious hearty flavor. It’s a bowl full of comfort.

Lentils are one of the main ingredients. They are delicious and nutrient-dense, offering plant-based protein, fiber, vitamins, and minerals.

I suggest always buying the “organic” lentils, because the non-organic varieties are usually saturated with the Roundup Ready herbicide to expedite harvest. This toxic residue penetrates the plant and cannot be removed by washing or cooking. What we consume becomes our cells, tissues, and blood, underscoring the importance of quality.

 I serve it with some crusty, whole, sprouted-grain bread.

Ingredients

2 T. extra virgin, pure coconut oil
2 onions, chopped
3 carrots, chopped
3⁄4 tsp. marjoram
3⁄4 tsp. thyme
1 tsp. unrefined, mineral-rich salt (or to taste)
1⁄4 tsp. black pepper
1⁄2 tsp. ground caraway seeds
3 c. tomatoes (crushed or diced)
7 c. non-chlorinated water
1 c. sprouted lentils, rinsed
1/3 c. fresh parsley or 2 T. dried parsley
1⁄2 c. or more cheddar cheese, grated
(from cows or goats that are grass-fed and humanely raised)

Directions

1. Sauté́ the oil, onions, carrots, marjoram, thyme, ground caraway seeds, salt, and pepper about 4–5 minutes in a large soup pot.
2. Add tomatoes and stir for a couple of minutes.
3. Add water and sprouted lentils.
4. Bring to a boil, then reduce heat to a simmer and cook 45 minutes, or 
until lentils are soft.
5. Remove from heat and add parsley.
6. Sprinkle with cheese, if using.
7. Serve warm.

Note: You can purchase sprouted lentils or you can soak the lentils overnight in non- chlorinated water, then drain them before cooking.

Remember, the main ingredient is always love!

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