This Lentil Soup was a repeat recipe in our house for several years as it’s full of fiber, flavor, and it makes enough to enjoy throughout the week. The other day when meal prepping, Justin brought up this soup.“I loved that lentil soup. You used to make that all the time! You should make that this week!” he said. So I told him I’d make it if he picked up the ingredients… he agreed and also requested my garlic rosemary bread. I obliged and it am happy that I did because I forgot just how much I enjoyed this soup.
I made this recipe during the crazy polar vortex so while it was frigid and snowy outside, our bellies were warm with this savory soup.
Tip: If you plan to make the bread as well, be sure to give yourself plenty of time for the prep, rise time, bake time, and then time for the loaf to rest.
Were you affected by the polar vortex? What are your go-to recipes for cold weather?
- 6 garlic cloves skin on
- 1 large yellow onion chopped
- 4 large carrots chopped
- 4 celery stalks chopped
- 3 Tbs olive oil
- 1 Tbs cumin
- 2 quarts vegetable broth
- 2 bay leaves
- 2 whole sprigs of thyme
- salt and pepper to taste
- 2 Cups Lentils
- Heat a large stock pot on medium heat then add the garlic cloves, skin on, turning occasionally until skins are brown and fragrant.
- Remove garlic cloves from heat, peel skin, and smash the cloves. Next add oil to the pot and sauté the carrots, celery, and onion until browned and tender. ~ 8-10 minutes.
- Add the garlic to the veggies along with the lentils and cumin. Stir to coat the lentils in oil then add the broth, bay leaves, and thyme sprigs. Stir to combine.
- Simmer for about 30 minutes then remove the bay leaves and thyme sprigs. Serve with your favorite bread or side salad! Our garlic rosemary bread is a fan-favorite.
What is the measurement for the lentils?
That would be helpful info wouldn’t it?! I just updated the recipe but I use 2 cups of dried lentils. Let me know what you think!