Lentil Soup
This is an excellent option if you’re entering the Reintroduction Phase of your Whole30 experience. I call them “gentle lentils” because of all of the legumes, I believe it’s the easiest to digest. This soup is good on a hot or cold day, restorative and comforting.
Yield: 4
Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 2 cups onion, diced, or leeks
- 1 cup sized carrot, diced
- 1 cup celery, diced
- 3 cloves garlic, thinly sliced
- 1 cup dry green lentils
- 8 oz can tomato sauce
- 2 bay leaves
- 4 cups chicken bone broth or vegetable broth
- 1/2 teaspoon pepper
- 1 1/2 teaspoon salt
- splash balsamic vinegar
Method
- Clean lentils and remove any “stones” or odd shaped lentils and set aside. If you like, you can soak them for 2-3 hours before beginning to cook. Place in a bowl with enough water to cover. Then drain before proceeding. I have found however, that this step is not necessary, and the lentils yield a creamier consistency if I cook without prior soaking. Choose your preference.
- Add olive oil to a large stock pot. Add “mire poix” onion, carrot and celery, and sauté until fragrant and onions are translucent.
- Add garlic and sauté until fragrant.
- Add lentils and sauté to heat through and begin cooking process.
- Add stock,salt and bay leaves, and bring to a boil. Reduce heat and simmer until lentils are tender, about 40 minutes.
- Before serving, season with salt and pepper to desired taste, and stir in a splash of good balsamic vinegar before serving.
