This soup is a nutritional powerhouse. It’s loaded with nutrients, plant protein, herbs, and spices. This soup is healthy, comforting and absolutely delicious. You can make it ahead because it stays fresh in the fridge for up to 5 days and in the freezer for up to a month.
Total: 40 min
Prep: 10 min
Cook: 30 min
Yields: 2-4 servings
For the Stir Fried Stake
1 cup French lentil, soaked
2 tablespoons olive oil
½ small onion
1 garlic clove
1 large or 2 medium carrots, diced
1 celery stalk, diced
1 Yukon gold potato, diced
1 red bell pepper, diced
½ teaspoon oregano
2 tablespoons fresh dill
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crashed red pepper flakes
4 cups of water or vegetable stock (I use water)
Place 1 cup of lentil in a medium bowl cover with cold water and let soak for at least 4 hours or preferably overnight.
In a large pot over a medium heat cook the onion and garlic in the olive oil. As soon as they become translucent add the carrots, celery, potato, red bell pepper and cook for 5 minutes, mixing occasionally.
Drain the lentil and add into the pot with the vegetables. Add the water or if you are using vegetable stock add the stock. Then, add the salt, pepper, red pepper flakes, oregano and fresh dill. Cover the pot and cook everything over a medium low heat for 25-30 minutes or until the lentil is tender. Turn the heat off and using a hand blender or a food processor puree the soup. Add more stock or water if you need to make the soup thinner.
Garnish with fresh dill and serve with a slice of whole wheat bread and enjoy!