We are in serious soup weather right now. As I write this, it feels like negative 15 degrees outside (no that’s not a typo). Fortunately this cold spell isn’t supposed to last more than 24 hours, but yikes that’s cold! It’s safe to say I will not be venturing out today. Days like this call for hot tea, a cozy fire, and homemade soup. Lots and lots of soup.
The soup recipe I’m sharing today has become a favorite in my house. David loves to eat it and I love to make it because it’s incredibly easy and healthy. It requires only a handful of basic ingredients, most of which you probably already have on hand, and comes together quickly. I like to serve it with a side salad, but I think the soup is filling and satisfying enough to stand on its own. The lentils give it lots of staying power!
This is a modified version of the lentil soup recipe that’s in The China Study Cookbook, which is filled with simple whole food, plant-based meals. I read The China Study years ago (I think in 2008) and it completely changed how I eat and think of food. When I saw that a companion cookbook was released, buying it was a no brainer. Truthfully, I haven’t actually tried most of the recipes in the book–although I hope to change that–but this lentil soup recipe is one I keep coming back to again and again.
If you make this soup, I hope you enjoy it as much as I do! And if you’re in the Northeast or anywhere else that’s experiencing below freezing temps right now, stay warm!
- 2 onions, chopped
- 6 cloves garlic, minced
- 6 carrots, chopped
- 8 cups low sodium vegetable broth
- 2-3 tablespoons curry powder (to taste)
- 2 cups brown lentils, rinsed
1. Lightly coat a large soup pot with olive oil (or vegetable broth) and saute the onion, garlic, and carrots until tender.
2. Add the vegetable broth, curry powder, and lentils. Bring to a boil, then cover and reduce heat to low. Simmer for 45-60 minutes, until lentils are fully cooked.
3. Add salt and pepper to taste.
One quick note. This makes a lot of soup. It usually provides dinner for me and David (with second helpings) plus a couple more meals. I often freeze some of the leftovers to have later on. Just reduce the quantity of ingredients if you don’t want to make so much.