AuthorHeather BlakeCategoryDairy free, Gluten-free, Legumes, Potatoes, Soup, Vegan, Vegetarian, VeggiesDifficultyBeginnerA hearty, flavorful soup, packed with plant-based protein and fiber!
Wash, chop, and prepare all ingredients before cooking.
Heat olive oil in a large, sturdy pot over medium heat. (I prefer using a Dutch Oven, which cooks soups best!!!)
Add onions, carrots, celery, and fennel with a pinch of salt and cook for 13-15 minutes, stirring occasionally, until fragrant and starting to soften. Add garlic and cook for 1-2 more minutes.
Add potatoes, thyme, turmeric, and ginger. Stir well and cook for another 10 minutes, stirring occasionally.
Add lentils and water or broth. Bring to a gentle boil, reduce to a simmer, cover and cook for 25 minutes, until lentils are tender.
At this point, the soup is just about cooked, however, I find that the soup develops a much better flavor if I continue to simmer it as long as I have time for, at least 30-45 minutes. This is another benefit of using a Dutch Oven - it is designed to keep food warm for several hours at a time. (If I make this soup during afternoon naptime, it's perfect for dinner time!)
Season with salt and pepper to taste and serve with a generous drizzle of olive oil.
Enjoy with crusty bread such as fresh sourdough!!
The soup keeps well in a glass container in the refrigerator. I'm fairly certain it would freeze well, but it's never lasted more than a day or two in our house!
Ingredients
Directions
Wash, chop, and prepare all ingredients before cooking.
Heat olive oil in a large, sturdy pot over medium heat. (I prefer using a Dutch Oven, which cooks soups best!!!)
Add onions, carrots, celery, and fennel with a pinch of salt and cook for 13-15 minutes, stirring occasionally, until fragrant and starting to soften. Add garlic and cook for 1-2 more minutes.
Add potatoes, thyme, turmeric, and ginger. Stir well and cook for another 10 minutes, stirring occasionally.
Add lentils and water or broth. Bring to a gentle boil, reduce to a simmer, cover and cook for 25 minutes, until lentils are tender.
At this point, the soup is just about cooked, however, I find that the soup develops a much better flavor if I continue to simmer it as long as I have time for, at least 30-45 minutes. This is another benefit of using a Dutch Oven - it is designed to keep food warm for several hours at a time. (If I make this soup during afternoon naptime, it's perfect for dinner time!)
Season with salt and pepper to taste and serve with a generous drizzle of olive oil.
Enjoy with crusty bread such as fresh sourdough!!
The soup keeps well in a glass container in the refrigerator. I'm fairly certain it would freeze well, but it's never lasted more than a day or two in our house!
