Southern Cooking Lentil Soup

Lentil soup is ancient – ancient and nutritious. In Genesis 25, Jacob gave Esau Lentil stew/soup for his birthright.

With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut.



5 Reasons to prepare Lentil Soup:

Quick, easy, inexpensive – AND delicious Available year round Readily absorb flavors from seasonings and other foods Requires no soaking

High in nutritional value

Recipe & Ingredients:

1 ½ cups brown, green or pink lentils, looked over to remove any small rocks or soil, rinsed and drained

1 8 oz. can diced tomatoes with the juice

1 yellow onion, chopped

2 celery stalks, sliced thinly

1 carrot sliced thinly

1 cup chopped fresh spinach (optional)

2 cloves garlic - minced

1 bay leaf (optional)

2 tablespoons olive oil

2 teaspoons curry powder

6-8 cups chicken, vegetable or beef stock

Salt and pepper to taste

Over medium heat in a large pot, add oil. Add and sauté until soft: onion¸ carrots, celery, and garlic. This takes only a few minutes. Add curry powder.

Add lentils, tomatoes, and all but 2 cups stock. Bring to boil and immediately reduce heat to a simmer and partially cover. Lentils will cook in about 30 minutes and are a perfect natural thickener. Check to see if soup needs more liquid. If so, add more of the reserved two cups. When this soup begins to cool, it will become thicker. Especially you will notice this when refrigerating any leftovers, so it best to use the reserved stock.

Add fresh spinach and cook only until wilted.

Serve in warmed bowls and know you’re serving a highly nutritious, delicious meal.