Perfect for a rainy day at home, this Cozy Day Lentil Soup is my go to when the weather outside makes me want to cook up something warming and soothing inside.
Lentils are a relatively quick and easy legume to prepare compared to other legumes. Rich in a plethora of nutrients, they provide nourishment at a reasonable price. Lentils keep well so I buy them in 5 pound quantities from Azure Standard.
This recipe is my go-to because I usually have all of the ingredients handy and it’s deliciously familiar. A perfect match for a cozy day at home.
Kombu seaweed, used in this soup, is not an ingredient most of you know about so let me explain. It aids in digesting beans and it also helps them get soft during cooking. This dried sea vegetable also adds minerals to the broth and is a flavor enhancer. It’s another pantry staple I stock up on because it keeps well and is only used in small amounts.
Okay, so back to the soup… while my cooking class today was on desserts- we still needed to eat something healthy before we down a variety of pies.
This soup was on the menu, along with some gluten free and grain free muffins. My wonderful guests requested this recipe, so here I am delivering my promise to them.
I’m sharing it also with you so you’ll be equipped with a soothing recipe for the chilly season ahead. Oh, and I almost forgot to tell you that leftovers freeze really well!
2 cups green lentils
2 tablespoons olive oil
4 cups diced onions
1 tablespoon minced garlic
3 cups diced celery
3 cups diced carrots
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
2 quarts of homemade or store bought vegetable or chicken stock
1 – 3-4 inch piece of kombu seaweed
1- 15 oz. can tomato sauce
4 cups chopped Swiss chard
2 tablespoons apple cider vinegar
salt and pepper to taste
Directions: Rinse and drain lentils through a colander until the water runs clear. Place them in a stainless steel bowl and cover with boiling water. Let sit for 15 minutes. Drain and set aside.
In a a large stock pot over a medium heat, saute onions and garlic until translucent, about 4-5 minutes. Add celery and carrots. Continue sauteing for 5-8 minutes until vegetables begin to smell fragrant. Add the stock, tomato sauce, drained lentils, thyme, bay leaf, salt and kombu. Bring it all to a boil, turn down heat, and cook covered for 30 minutes, or until the lentils are soft.
Add the chopped chard and cook 5 minutes more until greens wilt. Sprinkle in the apple cider vinegar and adjust salt and pepper to taste. Before serving remove bay leaf and any remains of kombu.
Serve with muffins and a green salad for a complete meal.