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Lentil Soup


Considering there is currently a blizzard in Northeast Ohio, I thought a soup recipe would make a perfect post for today. This soup is super hearty and flavorful, it’s perfect for a cold, snowy day!


When I’m cooking something with several steps, I like to make sure all the ingredients are prepped and the steps are laid out before I start. This makes cooking a lot easier and makes it less likely to mess up a step or burn something.

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The spices in this soup make it so warm and delicious! I use ground cumin, bay leaf, and fresh thyme sprigs, which are a great combo. If you can’t get ahold of fresh thyme sprigs, dried thyme leaves work as well. Although, I wouldn’t recommend ground thyme for this recipe. It’s very pungent and might take over the soup. And yes, I did learn that I hard way.



Lentil Soup

Makes 8-10 servings, freezes well


2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
4 stalks celery, diced
4 small carrots, peeled and diced
Salt and pepper
2 cloves of garlic, minced
1 tablespoon ground cumin
2 sprigs fresh thyme
1 bay leaf
2 cups french lentils, rinsed
8 cups veggie broth, I use gluten free as well

How to:

1. Prep all ingredients. Dice onion, celery, and carrots, mince garlic, and rinse lentils.

2. In a large soup pot, sauté onion, carrots, and celery in olive oil, over medium low heat. Season with salt and pepper. Sauté until the onions are translucent.

3. Add garlic and cumin, sauté for 1 minute. Add lentils and toss to coat in oil.

4. Add bay leaf, thyme sprigs, and veggie broth.

5. Bring soup to a boil, lower heat, simmer for 20-25 minutes or until lentils are tender. Fish out bay leaf and thyme sprigs. Add more salt and pepper to taste.

6. Enjoy!

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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you make this recipe, please let me know what you think!


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