As the last of the autumn leaves surrender to the winter winds, our thoughts here on the homestead turn to creating warmth from within. There’s a deep comfort in knowing that our pantry is stocked with the bounty of the past seasons, ready to be transformed into nourishing meals that see us through the colder months. This Winter Lentil Vegetable Soup has become a true hearth-warmer, a simple yet deeply satisfying dish that nourishes both body and soul.
The foundation of this soup lies in the humble lentil. Our organic red lentils, stored in glass jars on the pantry shelf, are a testament to the power of plant-based protein, ready to provide us with sustained energy on even the chilliest of days. They’re a staple here, a reliable source of goodness that requires little fuss.
The vegetables that join the lentils in this hearty pot are often a mix of what we’ve managed to preserve from our summer garden and the hardy roots that thrive in the cooler months. The chopped onion, its papery skin rustling as I pull it from the basket, might have been harvested months ago and carefully stored. The celery, perhaps a late-season crop, adds its distinct, earthy flavor. Even the shredded cabbage, crisp and slightly sweet, might have been fermented into sauerkraut, adding a probiotic boost alongside its texture.
Those vibrant chopped whole peeled tomatoes in the jar? They’re a taste of summer sunshine we carefully preserved, choosing a brand with nothing but the tomatoes themselves. It’s a small victory against the processed foods that line supermarket shelves.
And then there’s the broth. Our homemade chicken bone broth, simmered for hours with the bones of our pastured chickens, is the liquid gold that truly elevates this soup. It’s rich in collagen and minerals, a comforting elixir that feels deeply nourishing. On days when the bone broth supply is low, we might opt for filtered water with a strip of kombu seaweed, a simple trick for adding those essential minerals the earth provides.
The carrots, often the last vibrant orange gems we pull from the garden before the ground freezes solid, add a touch of sweetness and a wealth of beta-carotene. The crushed garlic, its pungent aroma filling the kitchen as I prepare it, is a natural immune booster, always welcome during the winter months.
Seasoning is kept simple, allowing the natural flavors of the ingredients to shine. Sea salt, rich in trace minerals, and freshly ground black pepper are our go-to staples. A tiny pinch of raw honey, optional but often added, just enhances the natural sweetness of the vegetables without resorting to refined sugars. The dried basil and thyme, their fragrant leaves releasing their aroma as they hit the warm broth, are herbs we often dry ourselves, a small act of self-sufficiency. And a touch of organic curry powder adds a subtle warmth and complexity, ensuring it’s a blend free from artificial colors and additives.
Sometimes, for an extra layer of richness and those healthy fats we value, a spoonful of beef tallow finds its way into the pot. It adds a depth of flavor that’s both comforting and satisfying.
The cooking process for this soup is a slow and gentle one. We start by giving the lentils a good rinse and a brief simmer, a traditional step that helps them cook more evenly. Then, everything goes into our trusty stockpot or Dutch oven for a long, slow simmer. This patient cooking not only allows the flavors to meld and deepen but also helps to retain the precious nutrients in the vegetables. There’s a certain rhythm to it, the gentle bubbling on the stovetop a comforting soundtrack to a winter’s day.
As the soup simmers, the aroma that fills our home is truly wonderful – earthy lentils, sweet carrots, fragrant herbs, and the rich scent of bone broth. It’s a smell that speaks of warmth, nourishment, and the simple goodness of homemade food.
We always let the soup cool slightly before serving. It’s a tip passed down through generations, allowing the flavors to meld and develop even further, creating a truly harmonious and satisfying bowl of warmth. This Winter Lentil Vegetable Soup isn’t just a meal; it’s a celebration of the bounty of the earth, a testament to the simple pleasures of slow cooking, and a comforting reminder of the nourishment we can create right here in our homestead kitchen. It’s the perfect antidote to a cold winter’s day, warming us from the inside out.
Winter Lentil Vegetable Soup
Ingredients
- ½ cup organic red or green lentils Lentils are a great source of plant-based protein and fiber.
- 1 cup organic chopped onion
- 1 stalk organic celery, chopped
- 2 cup organic shredded cabbage
- 1 (28 ounce) can organic whole peeled tomatoes, chopped Choose a brand with no added sugar or preservatives.
- 2 cups homemade chicken bone broth Bone broth provides collagen and essential minerals. Alternatively, use filtered water and add a strip of kombu seaweed for added minerals.
- 3 organic carrots, chopped
- 1 clove organic garlic, crushed
- 1 tsp sea salt Sea salt provides trace minerals.
- ½ tsp freshly ground black pepper
- 1/4 tsp raw honey Optional. A small amount of raw honey can enhance the flavors without refined sugars.
- ½ tsp organic dried basil
- ½ tsp organic dried thyme
- ¼ tsp organic curry powder Ensure the curry powder is free from artificial colors and additives.
- 1 tbsp Beef Tallow Optional. Add for rich flavour and healthy fats.
Instructions
- Place the lentils into a stockpot or a Dutch oven and add filtered water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth (or filtered water with kombu), carrots, and garlic to the pot and season with sea salt, pepper, raw honey (optional), basil, thyme, and curry. Add the beef tallow. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved. Slow simmering helps to retain nutrients.
- Let the soup cool slightly before serving. This allows the flavors to meld and develop further.
Notes
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