Recipe from: The Balanced Plate Cookbook (use the QR code below to purchase your copy)
Speaking of leaning into warming meals, this simple, nourishing lentil soup is comfort in a bowl; perfect for cool evenings or cozy weekends. It’s wholesome, easy to make and even better the next day — one of those classic soups that truly gets better with time. If you’re looking for a little extra protein, feel free to add a pound of ground sausage to bulk it up!
Ingredients
4 tablespoons olive or avocado oil
1 medium yellow onion, diced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon sea salt
A few grinds of black pepper
3 cloves of garlic, minced
2 large carrots, diced
2 celery stalks, diced
1 28-ounce can crushed tomatoes
1½ cups dried lentils (any variety)
6 cups broth (vegetable or chicken)
Directions
In a large Dutch oven or other heavy pot, heat oil over medium-low heat. Add the onion and stir occasionally for 10–15 minutes. The onion should become somewhat jammy and smell delicious!
Add the dried thyme, paprika, salt and pepper. Stir to combine and then let cook, stirring occasionally for 5–7 minutes.
Add garlic, celery and carrots, and let cook for an additional 10 minutes until the veggies are soft.
Add crushed tomatoes and dried lentils. Stir well to coat the lentils in the spiced tomato mixture.
Add broth or stock and bring the mixture to a boil. Lower heat to a simmer and continue to cook with the lid just slightly ajar on the pot for another 20–30 minutes, depending on the desired thickness.
