*Featured in the March Issue of Scottsdale Health Magazine*
Once you try our red lentil soup with lemon and thyme, you will wonder where it has been your whole life. Strong words, but just trust us. Please say hello to the lightest (yet hearty), most delicious, simple and healthy soup that you’ve ever had! We are obsessed with this recipe and how darn good it is. Red lentils are the star of the show here so I’ll just take a quick second to tell you how nutritionally beneficial these guys are. They are in the legume family so they are packed with fiber. Lentils also happen to be good for your heart, digestion, blood sugar, energy, and they are loaded with protein. Are you convinced that they are a winner yet? You should be. Think of lentils as the perfect go to when you want a hearty, healthy option. Check out how easy peasy this soup is to make too.
The list of ingredients is really quite simple. You start with a basic mirepoix (pronounced mira-pwa), which is a mix of onion, celery and carrots that are cooked down and softened in a little olive oil. So far, so good right? This stage always starts the amazing kitchen aromatic process. You know, the one when the “people” walk in the door and say…”oooohhh, yum, it smells so good in here.” And you can say, “why yes, that’s the mirepoix you smell.” You are officially fancy and French and all you are doing is making soup. Winning!
So once the mirepoix has cooked down a bit, along with the garlic, salt and fresh thyme, you can add the chicken (or vegetable if you prefer) broth, the lentils and the bay leaves. Now check out that beautiful kitchen aroma. Holy cow! It’s so good. Lower the heat and simmer for 20-25 minutes until the lentils are nice and soft. Then remove it from the heat and add in the spinach and the freshly squeezed lemon. The lemon is key in the recipe. It will brighten up the flavor and knock it out of the park. Wow! So delicious.
- ½ yellow onion - diced
- 2 carrots - peeled and chopped
- 2 stalks celery - chopped
- 1 tsp fresh thyme
- 2 cloves garlic - minced
- ½ C fresh spinach
- 2 bay leaves
- Juice of ½ lemon
- 1 C red lentils
- 5 C chicken broth
- 1 Tbsp olive oil
- kosher salt to taste
- Heat olive oil in a large stock pot or dutch oven to medium heat.
- Saute onions for 5 minutes until soft and translucent. Add in the carrot, celery, garlic, salt and thyme and saute for 2 minutes. Add chicken broth, lentils and bay leaves and bring to a boil. Lower to a simmer and cook for 20 - 25 minutes, until lentils are softened.
- Remove from heat and add in spinach and lemon juice. Disgard bay leaves prior to serving.