Creators
Samantha & Chris Mener
Description
This hearty lentil soup combines wholesome ingredients like bone broth, vegetables, and spices, creating a comforting dish perfect for chilly days. Serve it warm with crusty bread for a satisfying meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bone Broth | 2 2/3 cup | |
Carrot | 1 1/3 | large, chopped |
Coconut Oil | 1 1/3 tbsp | |
Coriander | 2/3 tsp | |
Celery | 1 1/3 stalk | chopped |
Cumin | 2/3 tsp | |
Heirloom Tomato | 2/3 | large, chopped |
Lentils | 1 1/6 cup | dry, soaked for 12-24 hours |
Onion | 2/3 | large, chopped |
Pepper | ground on top before serving, to taste | |
Salt | 2 tsp | |
Swiss Chard | 2/3 bunch | destemmed and chopped |
Turmeric | 2/3 tsp |
PREPARATION
- Place coconut oil in a large dutch oven over medium heat until oil is hot
- Add onion, carrot, celery and salt and cook for about 5 minutes
- Add lentils, broth, tomatoes and spices, increase heat and bring to a boil
- Once boiling, reduce heat to low, cover and simmer for about 25 minutes
- Add Swiss chard and with pot uncovered gently cook until tender, about 8-10 minutes.
- Take soup off heat and using an immersion blender, puree soup ever so slightly to add a creaminess without losing the integrity of the lentils and vegetables.
SUGGESTIONS
- Serve with crusty bread or crackers
- Enjoy on a cold day cuddled up with your favorite book and a nice Syrah