Erbology
Green lentil soup recipe

Green lentil soup recipe

  • 6

    Serving

  • Prep Time

    Prep Time 15'

  • Total Time

    Total Time 1 hr

  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

  • 6

    Serving

  • Prep Time

    Prep Time 15'

    PT15M
  • Total Time

    Total Time 1 hr

    PT1M
  • Gluten-free

    Gluten-free

  • Vegan

    Vegan

Vegan You can never have too many lentil soup recipes. You can never have too many lentil soup recipes. And the best of these will continue to intrigue for years and years, as you continue to tinker, substitute, and add. Moreover, in today's food culture, this is an even more intriguing prospect. That is to say, new spices, vegetables, and healthful recipes are being introduced to the friendly general public with lovely regularity. For instance, you can now find high-quality kimchi and sauerkraut in most supermarkets. Certainly, if you haven't topped your lentils with one of those fermented vegetable preparations, you and your gut microbiome sure are in for a treat!

Classic lentil

Meanwhile, this green lentil soup recipe is fundamentally rather classic. After all, it uses the traditional base of onion, celery, and carrot. Moreover, bay leaves are also on the ingredient list. However, the addition of two varieties of greens introduces a freshness. Greens are some of the most nourishing things you can ever eat, and they actually taste nourishing! The addition of chard and kale towards the end of the cooking time prevents the kind of soggy, chewy, texture that has unnecessarily put off many a child from eating their greens. If you like your food strongly flavored, you could add the spice mix before the greens and let cook for a little longer. That way, the smokiness of your cumin, pepper and paprika will be more fully saturated. Green lentils themselves already offer up peppery flavor. However, lentil soup is one of those dishes that is always, always better the day after. For variation, how about mixing up your greens? In this vein, any tender greens work wonderfully with lentils. Try spring greens or good ols spinach. Further, you could reduce the water to make this into a stew rather than soup. Similarly, drastically reduce liquid and chill for a nice lentil salad. Or how about topping with seeds, pine nuts, olives and capers, or non-dairy yogurt alongside lemon and parsley?

Lentils and crackers

However, the real star of this recipe for us is the pairing with Erbology crackers. Unlike your basic bread accompaniment, no matter how good it is, Erbology Crackers have an original texture on top of innovative flavor. In other words, they are grainy, wonderfully crumbly, and highly spiced in original permutations of taste. To sum it up, they are a perfect match for lentils. That is to say, the pairing brings crunchy up against soft, both foods gently, warmly spiced. That's what progress in the food world can do for you at home!  

lentil soup recipe

Lentils for your body

We can't and won't finish without telling you a little about the goodness you are doing yourself by eating lentils. Like most pulses and beans, lentils are an excellent source of protein. Further, you may not know that each type of lentil has its own special mix of antioxidants and phytochemicals. In this recipe, green lentils offer up iron, magnesium, and antioxidants. Moreover, Puy lentils, a type of green lentil, are the most flavorful lentils. They also offer up the best texture. Although Puy lentils can be more expensive than other types of green lentils, fork up - and then into your mouth - if you can afford it. Appetizers

5 1

Ingredients
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1 tbsp extra virgin olive oil ½ cup chopped onion 1 stalk celery ½ cup diced carrot 2 ½ cup vegetable broth 2 cups water 1 cup green lentils 1 bay leaf 1 ½ cup chopped kale 1 cup chopped Swiss chard 1 tsp mix of cumin, smoked paprika and black pepper Sea salt to taste Dressing  5-6 slices of lemon 2 tbsp chopped parsley
  • 1 tbsp extra virgin olive oil
  • ½ cup chopped onion
  • 1 stalk celery
  • ½ cup diced carrot
  • 2 ½ cup vegetable broth
  • 2 cups water
  • 1 cup green lentils
  • 1 bay leaf
  • 1 ½ cup chopped kale
  • 1 cup chopped Swiss chard
  • 1 tsp mix of cumin, smoked paprika and black pepper
  • Sea salt to taste
Dressing 
  • 5-6 slices of lemon
  • 2 tbsp chopped parsley