This warming lentil soup is thick and robust with bold flavors from artfully balanced spices. It’s even better after the first day and it freezes well, too.
Note: This soup can easily be made vegetarian by omitting the Facon and using vegetable stock.
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Hearty Lentil Soup
Stay warm and enjoy!
- Total Time: 2 hours 15 minutes
Ingredients
Units
- 3 Tbsp olive oil
- 1 (6 oz) package beef-flavored Facon, trimmed of fat and minced (optional)
- 1 large onion, diced
- 4 cloves garlic, finely chopped
- 3 medium carrots, peeled and diced
- 1 (14-oz) can of peeled, chopped tomatoes
- 1 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp turmeric
- salt and pepper, to taste
- 2 quarts vegetable or chicken stock
- 2 cups green or red lentil, rinsed and examined for unwanted particles
- chopped parsley, dill or cilantro, for serving
Instructions
- Place large pot over medium heat. Warm olive oil and brown minced Facon. Remove Facon once it is golden (5-7 minutes) and set aside.
- Sauté onions until translucent, 5-7 minutes. Add garlic, stir and cook lightly for another 3-4 minutes. Add carrots, celery and canned tomatoes to pot. Bring to a low simmer.
- Add all spices, adjusting to taste. Add vegetable or chicken stock, holding back 1-2 cups if you prefer thicker soup.
- Add cooked Facon and lentils and simmer for 1 1/2 hours, stirring periodically. Add more stock as the lentil break down and thicken, if you prefer a looser soup.
- Ladle into individual bowls and garnish with fresh parsley, dill or cilantro.
Notes
This soup can easily be made vegetarian by omitting the Facon and using vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vegetarian
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