Cozy Day Lentil Soup

Cozy Day lentil Soup

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.

Cozy Day Lentil Soup

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.

017ad667953ac970805c3a2616d01e80e36ad9c177 Holiday 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.

Cozy Day lentil Soup

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!

Amy

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.

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10 Comments on “Cozy Day Lentil Soup”

  1. Thanks Amy – I purchased what I could remember after class and somehow the “story afloat” was that the greens were collards. What was in yours yesterday and what would you think about using the collard greens? debbie

  2. Class was inspiring! It is great to be with other cooks who care as much about eating healthy as well as proving tasty meals for loved ones with food allergies . I loved getting so much insight on available ingredients. Thank you Amy!
    Ps. This was the most flavorful lentil stew I’ve ever had! Looking forward to making it as well as the next class!

    1. Hi Elizabeth! Thank you! They come in packages at a natural foods market. May find them in the asian or ethnic food section. I buy mine organic.

  3. Made this for dinner last night. Yum! ? My 11 yr old, who insists she doesn’t like soup, said it was “really good!” Thanks Amy, for consistently providing delicious, healthy recipes. My whole family is appreciative.

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