Lentil Soup/Stew
Lentil soup has all the benefits of the mighty powerfood lentils 
plus much more. And it tastes great.
Ingredients:
1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp vegetable oil
1 cup green whole lentils, cooked in 3 cups of water
1 piece Kombu*
2 carrots, diced
2 cups fresh (or tinned tomatoes, but fresh is best)**
3-5 tsp salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley
Directions:
1. Sauté onion, garlic and celery in oil.
2. Add remaining ingredients.
3. Simmer for 45 minutes, adding more water if necessary.
4. Remove Kombu and chop; return to soup.
5. Serve in bowls garnished sprigs of fresh parsley.
* Kombu makes beans more digestible but you could easily leave it out.
** I tend not to make this soup with tomatoes anymore, which transforms it into a stew.
Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to this post.
6 Responses to “Lentil Soup/Stew”
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Thank you for the Lentil soup receipe! I had a friend a few years ago who used to make it but we are
unfortunately no longer in contact and I never wrote down her receipe. Thank you so much!
You are welcome Debbie, let us know how it works for you and what changes you make to it.
Diana, if you are no longer cooking the "stew" with tomatoes, what are you using for the liquid?
Patt, it starts with the water the lentils are cooked in then "adding more water if necessary"
BTW I added above: cooked with water cooked in – Not sure if that was the right way to say it.
Lentils, like all legumes benefit from a good soaking. Give the soaking water to your plants and rinse well. Be on the look out for little stones when you are cooking lentils and beans. ; French green lentils are a great substitute and double in size and volume when you soak and sprout them for a few days.; Soaked and sprouted lentils are cooked in 10 to 15 minutes. I prefer making a double portion and store ( or freeze) the left overs in glass mason jars.; Great recipe, Diana
Thank you Afke for your tips which I do too. I am still to post the "How to Cook Beans" article.