In this Golden Lentil Soup; onions, celery and carrots cook with lentils, herbs and spices in broth. Blend or don’t, either way this soup feeds a crowd and couldn’t be more simple. Serve topped with a little ghee, hemp hearts, cilantro and/or green onions with toasted naan.
Today I’m sharing a soup that’s like sunshine in a bowl. Sunny and golden, but nutritious and healthy. Butwhat I like most about this soup is that it’s like a chili, thick and filling, but it still has that soup quality. It’s incredibly satisfying and makes enough that I can have leftovers. And the less I have to worry about what to make for lunch the better.
I’m not one to really sit down for lunch. I’m lucky if I eat anything. I always make breakfast a priority and then by lunch, it sort of falls to the wayside. However, knowing I have soup in the fridge is the best motivation for me take the time to reheat it, toast some whole grain naan bread and sit down to enjoy it.
This is my comfort soup.
To make this Golden Lentil Soup You Will Need:
- green lentils
- ghee (or olive oil will do)
- yellow onion
- celery stalks
- garlic cloves
- dried oregano
- bay leaves
- ground coriander
- onion powder
- garlic powder
- low-sodium vegetable broth
- kosher salt
- freshly ground black pepper
First thing, sort through the pound of lentils. I’ve found little pebbles in mine before, and you defiantly don’t want to break a tooth while enjoying this recipe!
With that said; sort, rinse and drain the lentils thoroughly.
In a dutch oven or soup pot, melt 2 tablespoons ghee and add in 1 diced onion, 2 diced carrots and 2 to 3 celery stalks finely diced. Stir, cover and sauté, stirring occasionally until tender. About 8 to 10 minutes.
Once the vegetables are tender, add in the 2 cloves of minced garlic. Stir and cook 1 to 2 minutes.
Add in 1 teaspoon oregano, 3/4 teaspoon ground turmeric, 1/2 teaspoon dried thyme, 1/2 teaspoon ground coriander, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. Stir and cook for 1 minute.
Then add in the lentils and stir to combine.
Drop in two bay leaves and pour in 8 cups of stock. If the lentils soak up too much broth while cooking you may need to add 1 to 2 more cups later on.
Lastly, cover the pot and bring to boil. Reduce to low and simmer for 40 to 60 minutes or until the lentils are tender. Now you can do one of two things. You can either use a stick blender and pulse it a few times until it’s smooth and yet a little chunky still. OR add roughly 1/3 of the soup to a blender and puree until smooth, then adding it back to the pot.
Taste and season with kosher salt and black pepper to taste before ladling this healthy golden lentil soup into bowls.
Finally, garnish with a drizzle of melted ghee, cilantro, hemp hearts and toasted whole wheat naan.
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Healthy Golden Lentil Soup
- 1 pound green lentils
- 1 tablespoon ghee, clarified butter or olive oil (to make vegetarian)
- 1 medium yellow onion, diced (about 2 cups)
- 2 medium carrots, diced (about 3/4 cup)
- 3 small celery stalks, diced (about 3/4 cup)
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 8-10 cups low-sodium chicken broth, plus more as needed
- 2 bay leaves
- 2 to 2-1/2 teaspoons kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper
- frech cilantro or parsley
- hemp hearts
- melted ghee
- toasted naan bread
- Thoroughly sort the lentils and add to a mesh strainer, rinse and drain.
- In a dutch oven, melt the ghee (or olive oil) over medium-low heat.
- Next add in the onion, carrots and celery with a pinch of salt. Stir, cover and sauté for 5 to 8 minutes until soft and translucent.
- Next add in the garlic, stir and cook for 1 minute. Then add in the oregano, turmeric, thyme, onion powder and garlic powder. Stir before adding in the rinsed lentils.
- Pour in 8 cups of broth and drop in the bay leaves. Cover, bring to a boil over high heat before reducing and simmering for 30 minutes or until the lentils are tender.
- Use a immersion blender and pulse a few times until it reaches a desired consistency. Adding more broth if needed. Taste and season with kosher salt and pepper.
- Ladle 3/4 cup into a bowl and top with cilantro and/or parsley, hemp hearts and a drizzle of ghee (or use olive oil). Serve with toasted slices of naan. I like whole grain naan because of the flavor and texture.
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