Erewhon Lentil Soup
An Erewhon-inspired brown lentil soup with onion, carrots, celery and fresh parsley. This homemade version makes four servings and includes instructions for storing, freezing and reheating.
Servings
Ingredients
Lentil Soup
- 2 tbsp extra virgin olive oil
- 2 onions peeled and finely diced (yellow or red)
- 3 large carrots diced
- 3 large celery stalks diced
- 1 ¾ cups dried brown lentils
- 8 cups low sodium Vegetable Stock see notes
- ½ tsp sea salt flakes see notes
- ½ tsp organic freshly ground black pepper
- 1 cup organic fresh parsley finely chopped
Instructions
- Soak the lentils: Place the lentils in a fine-mesh sieve and rinse thoroughly. Transfer to a large bowl, cover with plenty of water, and soak for 4 hours. Drain, rinse again, and set aside.
- Cook the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, sea salt flakes, and black pepper and cook for 10 minutes, stirring regularly, until softened.
- Simmer the soup: Add the lentils and prepared vegetable stock. Stir well and bring to a gentle boil. Reduce the heat, cover partially, and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are tender.
- Finish and serve: Stir in the chopped parsley and cook for a further 2 minutes. Taste and adjust the sea salt and black pepper if needed, then divide between bowls and serve warm.
Notes
- Vegetable stock: As there aren't many ingredients in this soup, it's important to choose a good-quality, flavorful vegetable stock. This is the one I used. This is also good if you prefer a powder.
- Salt: The amount of salt you need to add to the soup depends entirely on the vegetable stock used.
- Consistency: The soup will continue to thicken a little as it sits. Use a little filtered water to loosen it when reheating, if needed.
- Storage and reheating: Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.
- Freezer friendly: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Add-on: Some finely chopped kale or spinach makes a really nice addition. Add towards the end of cooking. You could also add some minced garlic, and fresh thyme, or chili flakes if you like. A squeeze of lemon stirred once the heat is turned off could also be a nice touch.
Nutritional Information - Per Serving
Calories 407kcal | Carbohydrates 65g | Protein 22g | Fat 8g | Sodium 622mg | Fiber 12g | Vitamin A 453IU | Vitamin C 31mg | Calcium 90mg | Iron 6.6mg