Search

Brothy black lentil soup with spelt-chive sourdough


Merry Christmas to all! I know that we all have our favorite Christmas recipes - today I had sugar cookies for breakfast and scones for lunch, courtesy of my boyfriend's mom, who feeds me all of the delicious food I can eat not only on Christmas but every time I am here. There will be a lot more richness and happiness before the day is over. That said, does everyone have their favorite *after* Christmas recipe?


This recipe is perfect because it's hearty enough for the dead of winter, but nourishing and wholesome and just makes you feel good. The lentils give it a lot of protein, and the subtle heat of the spices will warm you right up. Serve it with a loaf of 100% whole grain spelt-chive sourdough, and you have a meal that is as delicious as it is nutritious to give your 2021 a great start.

Ingredients for the soup (serves 6):

2 tbsp olive oil

1 medium onion, diced

2-3 large carrots, cut in half lengthwise and then cut into half moons

4 cloves of garlic, crushed and roughly chopped

2 tsp chili powder

1/2 tsp cayenne pepper

28 oz crushed tomatoes, + 2 full cans of vegetable broth or water (If using water, add bouillon. I've been recently loving Edward & Son's Not-Chick'n bouillon cubes, I used 2 in this recipe)

1 1/2 cups black lentils

1 tsp dried oregano

1 tsp dried basil

Salt and black pepper to taste

  1. Heat the olive oil over medium heat in a large soup pot. Add the diced onion with a pinch of salt and saute until translucent, about 3-5 minutes.

  2. Add the carrots and garlic and stir, saute until fragrant, about 2-3 additional minutes.

  3. Add the chili powder and cayenne at this point and stir for another minute until incorporated.

  4. Add the crushed tomatoes, broth or water+bouillon, lentils, oregano, and basil. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, until the carrots and lentils are tender.

  5. Add salt and pepper to taste. This soup is so delicious that it barely needs a garnish, but vegan parmesan and a slice of whole grain sourdough is a lovely way to finish the meal.

100% spelt-chive sourdough

Make the dough for my weekly 100% whole grain sourdough using all spelt flour. Add 1/2 cup freshly minced chives (seems like a lot, but it won't be) with the flour. From here, follow the recipe as laid out.


23 views0 comments
 
  • Facebook
  • Twitter
  • LinkedIn
  • Instagram

©2020 by Naturally Leavened Herbivore. Proudly created with Wix.com