Nothing says ‘home cooked food’ like lentils. Just to be able to come home and heat up a previously cooked meal of lentil soup and perhaps some soaked brown rice is very nourishing. Speaking of nourishing, this recipe from Nourishing Traditions is a basic recipe but has the surprising addition of lemon juice or whey, which keeps the lentils from darkening (oxidizing) in the fridge.
I happened to make the variation of Roman Lentil Soup on page 215, which is curried lentil soup. But sometimes I make a pot of Italian flavored lentils (with tomato and italian herbs) and one pot of Curried Lentils (or dal) with curry powder to taste and perhaps some coconut milk. Both are great, and in warm weather makes a great breakfast!
Tips for making Lentil Soup
- I freeze this soup in lunch time portions and take out of the freezer the night before or even in the morning for a great homemade lunch in a hurry
- This recipe is definitely for an onion lover (having 3 onions in it), if you’re not onion crazy like our family then reduce to one onion. You can always add more carrots or celery, or some diced tomato.
- I love to add a can of coconut milk if I’m making the curried variation. Curry and coconut were made for each other!
- “Italianize” this soup by adding Italian herbs and diced tomatoes, and top with Parmesan cheese when serving.
Roman Lentil Soup (or Curried Lentils)
Rating: 2 forks (key) Zoie and I both love lentils
Page in NT: 215
3 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Tablespoons butter, ghee or coconut oil
2 Tablespoons extra virgin olive oil (or additional coconut oil/ghee)
2 quarts beef stock or chicken stock or combo of water and stock
2 cups red or brown lentils, soaked for 7 hours, or 2 cups of dried lentils that have been sprouted
1 can full-fat coconut milk (if doing the curry variation)
several sprigs fresh thyme, tied together [TNC: or 2 Tablespoons curry powder]
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice or whey (plus 2 Tablespoons if not using lentils that are already soaked or sprouted)
sea salt or fish sauce
piima cream or creme fraiche (or sour cream) – omit for casein free and SCD
If you’re not using lentils that have been sprouted, soak the lentils for 7 hours or overnight in 2 Tablespoons whey and filtered water to cover by about one inch.
In a large, stainless steel pot, cook onions or leeks and carrots gently for about 1/2 in butter/ghee/coconut oil and olive oil. When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or 2 Tablespoons curry powder if you’re doing that variation of the soup). Add the coconut milk if you’re doing the curry variation. Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the thyme.
Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey. Season to taste, and ladle soup into heated bowls and serve with cultured cream.
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