Winter Lentil Vegetable Soup
A hearty and nourishing lentil soup made with whole, unprocessed ingredients. This recipe avoids refined sugars, processed broths, and prioritizes organically sourced vegetables where possible. Traditional cooking methods are favored to maximize nutrient retention.
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
For optimal flavor and nutrient retention, avoid using a slow cooker. If using canned tomatoes, opt for organic and BPA-free cans. This recipe prioritizes whole, unprocessed foods and minimizes exposure to potential toxins.