Description
This creamy lentil soup loaded with vegetables is one of my favorite meals after a period of feast. Thick, comforting, and nourishing, this soup or stew is perfect for cold winter days, especially after the holiday indulgences. Made with pressure-cooked lentils, this meal is lectin-light, vegan, and easy to make.
Ingredients
- 4 tablespoons extra virgin olive oil (for sauteeing)
- 1 leek, cleaned and chopped
- 1 medium yellow or sweet onion, chopped
- 8 small button mushrooms, quartered
- 1 medium parsnip, peeled and cut into small cubes
- 1 medium kohlrabi, peeled and cut into small cubes
- 1 small celeriac, peeled and cut into small cubes
- 5 garlic cloves, peeled, smashed and minced
- 1 baby bok choy, chopped
- 1 1/2 teaspoon salt (start with one teaspoon add more if necessary, to your taste)
- 1/2 tablespoon herbs de Provence
- 1/4 teaspoon black pepper (or more, to taste)
- 2 cups hot water
- 2 cups pressure cooked lentils
- 3 tablespoons extra virgin olive oil (for the blending)
- a handful of fresh parsley
- a squeeze of fresh lemon
Instructions
- Add the olive oil to a big soup or stew pot and add chopped onion, leek, mushrooms, parsnip, kohlrabi, and celeriac. Stir well and saute for 10 minutes on low heat, occasionally stirring so it doesn’t stick. If it gets too dry and starts sticking too much to the pan, add 2, 3 tablespoons of hot water.
- After 10 minutes, when all the veggies will soften up and get fragrant, add the garlic, salt, herbs de Provence and pepper. Stir well and cook for 5 more minutes.
- Add the bok Choy, and a few tablespoons of water, stir and cook for a few minutes.
- Add the pressure-cooked lentils and the 2 cups of hot water and cook for about 5 more minutes, stirring occasionally. Turn the heat off.
- Take out about half of the composition, or at least 1/3, and blend with three tablespoons of olive oil (I like to let it cool a little bit before I put it in a blender, especially if using a plastic cup). Add the blended composition back to the soup or stew pot, stir everything together and turn the heat on and simmer for a couple more minutes. Add the fresh parsley. Adjust for salt and pepper, add a squeeze of fresh lemon and serve.
Notes
If you have family members that want something a little more consistent, cook some compliant smoked sausage separately and add it when you serve the soup. The combination is delicious.
Check the post above for instructions on how to pressure-cook lentils as part of your meal-prep process and have them ready for meals like these. Alternatively, you can use a good brand of canned, organic lentils, such as Eden (they use a BPA-free can and always soak and pressure-cook their beans and lentils).
Feel free to use any similar vegetables you have available.
