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Last time, I gave you the astonishing facts about the health benefits of herbs, and today I’ve got a soup recipe that incorporates several of my favorites.
I’ve found it’s easy for people to use herbs when cooking during the summer, when they’re fresh at the farmers’ markets and cold salads practically sing when you add them.
But in the winter, it can be tougher to find ways to use them.
I like adding them as garnish for soups, stews, quinoa or rice bowls, or just about any lunch or dinner.
You can even add herbs to smoothies for a kick of flavor and nutrition.
Today’s Herbaceous Lentil Soup recipe is a great way to combine several herbs in one dish – parsley, thyme, and bay leaf. And it’s perfect for cold weather. A bowl of hot lentil soup will keep you warm for hours to come.
Herbaceous Lentil Soup
INGREDIENTS (Serves 4)
- 1 tbsp. extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 6 cups of vegetable broth
- 1½ cups brown lentils, rinsed
- 1 bay leaf
- 1 tsp. thyme
- Small handful of parsley, chopped
Sea Salt (Celtic Grey, Himalayan, or Edmond Real Salt) and pepper to taste
DIRECTIONS
- Heat the oil in a large pot over medium heat.
- Add the onion and sauté until translucent – 3 to 5 minutes.
- Add the garlic, carrots, and celery and sauté for 2 to 3 minutes.
- Add the broth, lentils, bay leaf, thyme, salt, and pepper. C
- ook on medium-low heat until lentils are tender, 30 to 40 minutes.
- Stir in chopped parsley and enjoy your soup.
