This past week, Roark and I were fighting off something wicked. Fevers, chills, sweats, body aches… we could hardly move from the couch. At a few points, we would lock eyes and end up doubled over in stitches over how very pathetic we were.
The four days we quarantined in our apartment getting the worst case of cabin fever on the record, we managed to sustain ourselves on canned soup, frozen biscuits, fruit smoothies, and warmed apple juice spiked with cinnamon. Cooking wasn’t so much of a priority, and I am thankful Amy had my back.
However, after four days of eating out of a can, I was wishing I had the energy to make some real soup, specifically this Lentil Soup. I know, there are more than enough Lentil Soup recipes to shake a stick at, but this is my one and only. I’ve tried plenty of others, and they never are as hearty, rich, and easy as this one.
I learned the recipe from a friend while living in France. It was winter, and we were living in an apartment without an oven. Everything had to made stove-top, and I was running out of ideas like the market was running out of fresh produce. I had pretty much settled into the idea of sustaining myself off of bread and cheese for the duration, until I had a bowl of this soup.
This recipe is kind of one of those French things, where if you’re ½ an onion short or missing a carrot, it still comes together great. All winter long, Roark and I practically lived off of this soup; and surprisingly, it never got old.
I thought you all might like it, especially after the holidays when everyone is searching for something light and healthy for their stomachs. Sprouted lentils contain all the essential amino acids, so they are a great source of protein, as well as dietary fiber and iron. So here’s to a happy, healthy, and hearty New Year!
- 2 Cups of Dried French Lentils, soaked in water overnight
- 3 Carrots, diced
- 1 White Onion, diced
- 2 Yukon Gold Potatoes, peeled and ½-inch cubed
- 3 Cloves of Garlic, minced
- 1 Green Bell Pepper, deveined and diced
- 4 Cups of Vegetable Stock (or Water with Bullion Cubes)
- Add all the ingredients to a large pot and bring to a boil. Cover and reduce the heat to a simmer, cooking for 30 minutes, stirring occasionally. If the soup looks low on liquid during the cooking time, add more so Lentils are always covered. Before serving, test the soup to make sure it is tender.