I’ve been talking about this soup for a while. It started as just a simple lentil soup. My husband would order a side of lentil soup every time we would eat out at one of our favorite restaurants. It was a pretty basic soup, obviously had lentils, celery and cumin in it… but other than that, I had to construct it from the ground up.
The thing is, every time I would make it, he would tell me how much better it was.
The last changes I made, he raved about how good it was this time and all but demanded that I not screw with it again. In fact, the last time he ate out at our favorite place… He proclaimed that MY lentil soup was worlds better than his previous fav!
Naturally, lentils are extremely good for you, and good for your gut, but this particular combination of ingredients pack so much nutrition in it, it’s hard to list it all out.
I originally used chicken broth for the recipe, but I believe that the flavor in the bone broth really added a lot to this final version. I love that I get a good amount of collagen, as an added bonus to all the other vitamins and nutrients.. I buy the cartons from costco, and 1 is about 4 cups, so typically I will supplement a cup and a half or 2 of regular chicken broth on top. The goal is to have all of the ingredients of the lentil soup covered.
Originally I would just use baby carrots, a good handful would be sufficient, but the colorful purple and white in the heirloom carrots give the soup a better flavor, and each bite, something a little more unique than just a bite of carrot.
The turmeric root was a newer addition… I was just adding powdered to add a little nutritional punch, and I still will if I don’t have root… but I was hoping to use as much natural product as I could. Turmeric is such a powerful anti-inflammatory and a great addition to such a gut healthy soup like this lentil soup.
The kelp… or sushi wrap… was added because of the benefits of kelp. I tried 2 sheets, but it added a bit of a fishy flavor. 1 sheet is perfect, it adds a little bit of a saltiness, while adding the beneficial iron and nutrients of the seaweed, without giving it any weird taste. If you want to give your kidneys, liver and thyroid some love and care, add the kelp. (p.s. it’s a pain to dice… it will dissolve mostly, but do what you can to chop it small to let it ‘disappear’ into the soup.)
When I learned that soy sauce activates a rarely hit taste bud, it seemed like thing to add. Just a few dashes, really… enough to add a little bit of the salt needed, and activate that extra taste bud Unami, I believe? Remember that we’re using dried, not canned lentils in this soup. Every ingredient is whole, natural and on it’s own… can be bland. So, a little salt is needed. The Soy gives it a little extra.
I never use table salt…. do yourself a favor… unless you’re making a lot of homemade playdough… throw out the table salt, EW! I have several options of salt in my cabinets, but all are a sea version. When I chop the garlic, I like to use the chili sea salt from Sprouts. After you give the garlic a good slicing, put a good coating of the sea salt on it, and let it set while you chop the onion. The salt will pull the juices out, softening the garlic, making it softer, easier to chop and press, and releases a better (less ‘smack you in the face’) flavor. Once you get it all put together, go ahead and good the soup. After it’s done, you can add pink salt and black pepper to flavor. BTW… Black pepper helps to kick up the health benefits of the curcumin in the Turmeric, so add black pepper generously!
I preach that organic food is best, but in the case of this soup, I urge you to use organic ingredients. This soup is specifically designed to help digestive health and aid in all of your bodies filters. You can improve your health greatly, simply by eating this soup daily, either before dinner, or for your lunch. Splurge and make THIS one organic.
On top of being delicious… my husband also credits this soup to most of the health improvements he’s seen. And for good reason… it’s PACKED with nutrition and some of the most incredible superfoods.
We divide the soup up into about 10oz’s stored in 12oz jars. I will even save a few in the smaller 4 oz jars and heat up a small cup of soup, topping it off with a little water, occasionally. My husband is fine with having the exact same lunch every day, but I like to mix it up. However, a small cup of soup, with whatever I’m eating is perfect, and it doesn’t take much to reap the benefits.
Just like many of my recipes… measurements are not strict, so don’t worry if you want less or more of any of the ingredients. Don’t worry about leaving something out, or adding a little something extra. If you get the benefits of this lentil soup, it’ll be worth the effort, I promise you that. But make it to your taste. Just do your best to make every quality ingredient count, and you will feel better with regular servings.
Enjoy… and feel great!
The Best Lentil Soup
- Pressure cooker
- 1 lb Green Lentils Equals about 2/5- 3 cups dried lentils
- 6 C Chicken Bone Broth Or Organic chicken broth
- 1 large Onion Your favorite kind works, I prefer sweet or red onion
- 4 pieces Celery Stalks
- 4 roots Carrots I prefer heirloom, but I have also used simple baby carrots
- 1 Root Tumeric
- 4-5 cloves Garlic
- 1 Sheet Kelp
- 1 Piece Bell Pepper
- 1/4 C Cumin
- 1 tbsp Soy Sauce
- 1.5 tsp Pink Sea Salt
- 1 tsp Ground Black Pepper
- Cook lentils in 3 times the water for about 5-7 minutes, rinse and drain. This acts as an overnight soak.
- Finely chop the garlic and tumeric root.
- Chop remaining ingredients to ideal bite size piece, your choice.
- Add all chopped vegetables, seasoning and bone broth to the strained lentils in the instant pot and cook for 30 minutes.
- Divide into 10 oz servings and store, or enjoy now and later.