French Green Lentil Soup with Carrots and Thyme

Before I taught myself to cook, one of my favorite lunches in the fall and winter was a can of Progresso lentil soup. It never occurred to me to make my own lentil soup. When I finally decided to try it, I was shocked by how simple lentil soup is to prepare and how delicious homemade lentil soup tastes compared with the canned variety.

Unlike beans, lentils don’t require an overnight soaking. This recipe uses French green lentils, which are small and cook fairly quickly. If you use regular brown lentils, you may have to cook the soup a little longer.

I use organic carrots, which are pesticide-free, so there’s no need to peel them. I scrub them with a vegetable brush under cold water, and they’re ready to use. Why throw all that good food into the compost bin?

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French Green Lentil Soup

By JH Walsh – Serves: 4

Prep Time: 30 minutes – Cooking Time: 30-40 minutes – Total Time: 1 hour 10 minutes

A soothing soup to eat on a crisp fall day.

Ingredients

• 1 large red onion, chopped
• 2 medium carrots, chopped into small dice
• 1 T olive oil
• 1 T unrefined coconut oil
• 1/2 tsp Himalayan pink salt
• 1/4 tsp ground pepper
• 3/4 cup dried French green lentils
• 1/8 tsp dried thyme leaves
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1 bay leaf
• 3-4 cups chicken broth
• dairy-free yogurt or extra-virgin olive oil (optional, for garnish)

Instructions

1

In a large skillet with a lid, heat the oils over medium heat.

2

Add the carrots, half the salt and pepper, and saute for 5-7 minutes until they start to soften.

3

Add the onions, sprinkle them with the rest of the salt and pepper, and saute until they lose their opacity and begin to brown.

4

While the onions are cooking, rinse the lentils, look them over for small stones or sticks. Stir them into the carrots and onions.

5

Add the chicken broth and seasonings. (Add more water or chicken broth if you'd prefer a thinner soup.)

6

Turn up the heat and bring to a boil. Immediately reduce the heat to a low simmer and cook for 30 minutes, stirring occasionally.

7

Pour into bowls and garnish with a dollop of dairy-free yogurt or a spritz of good olive oil.

8

Serve with thick slices of fresh gluten-free bread.

Start the soup by sautéing the carrots in olive and coconut oils.

When the carrots are soft, add the onions.

When the onions are soft, add the lentils.

Add chicken broth and spices and simmer for 30 minutes. Easy and delicious!

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