Hearty Lentil Soup with Fresh Herbs

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are often lower in cost and provide similar nutrition.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth can be healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale is nutrient-rich and cabbage is often cheaper.

Start by smashing whole garlic cloves to release essential oils and then finely mince them.

Add extra virgin olive oil to the pan before turning on the heat to preserve its flavor.

Once the garlic is minced, turn on the heat and add the garlic on top of the onions to prevent burning.

Cut celery while keeping the top part attached, then dice it into small pieces and add it to the pan.

Add a tiny pinch of salt to the celery and garlic mixture to help sweat the vegetables.

Dice a carrot without peeling it, cut off the top and bottom, then cut it into Spears before dicing it into small pieces.

Add the diced carrot to the pan with another tiny pinch of salt and stir.

Rinse dried lentils and add them to the pan along with organic corn for color and texture.

Add 4 cups of water for every cup of lentils, adjusting as needed to avoid a thin or thick soup.

Cover the pot and let it cook for about 30 minutes until the lentils are tender.

After 30 minutes, reduce the boil and dissolve miso in a cup of hot broth before stirring it back into the soup.

Garnish the soup with freshly chopped parsley, basil, and rosemary for added flavor and freshness.

Ladle the soup into bowls, drizzle with extra virgin olive oil, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary