Flip Cookbook

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Rosemary Lentil Soup

There is no doubt in my mind and honestly should be no doubt in yours that lentils are superfood. Pound for pound, lentils provide more iron and protein than almost any other vegetable. They are filled with natural dietary fiber and are very low in fat. To top it off, compared to any produce, dried lentils are a seriously inexpensive. Talk about a big bang for your buck!

This soup is simple and hearty. The rosemary infuses it with a subtle floral aroma and flavor. It’s quite filling, so I don’t recommend this paired with a heavy meal. I typically have this by itself or with a light side like a few slices of steamed beets or a raw salad of cucumbers and tomatoes.

A small note: If you have trouble digesting lentils, I recommend you soak them prior to cooking. This is a good article regarding soaking beans and legumes.

Enjoy!

Rosemary Lentil Soup

Makes: 4 servings
Ready in: 35 minutes

Ingredients

  • 1 medium onion
  • 3 celery stalks
  • 2 carrots
  • 1 tablespoon olive oil
  • 1 cup dried brown lentils
  • 4 cups water
  • 1 tablespoon fresh rosemary
  • 1 bay leaf
  • 1 teaspoon red wine vinegar
  • salt to taste
  • rosemary to garnish

Directions

1. Chop up the onion. Here I’ve used a food processor but you can chop it up with a knife.

2. Similarly chop up the celery.

3. Chop up the carrots into thin slices.

4. Rinse the lentils. (Note: If you’re adhering to SCD, lentils should be soaked overnight.)

5. In a large pressure cooker (or a large pot if you don’t have a pressure cooker) heat the olive oil over medium heat. Add the onion, celery and carrots. Cook, stirring often, till the onions are translucent.

6. Chop up the rosemary. Add the remaining ingredients to the pot. If you’re using a pressure cooker, put the lid on and cook by following the instructions for your cooker. I cooked it on high till the pressure built and then allowed it to cook on low for about 10 minutes. If not using a pressure cooker, then bring the mixture to a boil. Then reduce heat and simmer till lentils are tender; about 25 minutes.

7. Serve garnished with fresh rosemary.

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3 Responses to Rosemary Lentil Soup

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  2. Bersabeh says:

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