Hearty lentil soup with fresh herbs recipe

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Bean soups are brilliant. They are a great source of protein, and they provide us with tremendous endurance and stamina. Put that together with the relaxing energy of soup, and you have the winning combination of a clear head and incredible staying power.

  • Yield: 4 Servings


  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely diced
  • Sea salt
  • 2 garlic cloves, crushed and minced
  • 1 to 2 stalks celery, finely diced
  • 1 carrot, finely diced
  • 1 cup dried green or brown lentils, sorted and rinsed
  • 1 (1-inch) piece kombu or 1 bay leaf
  • 4 to 5 cups spring or filtered water
  • ½ cup organic corn kernels (fresh or frozen)
  • 1 tablespoon barley miso
  • 3 to 4 stems flatleaf parsley, minced
  • 2 to 3 stems fresh basil, leaves removed, shredded
  • 1 to 2 stalks fresh rosemary, leaves removed, minced
How to Make It
  1. In a soup pot, combine the olive oil, onion, and garlic over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until they are translucent, about 3 minutes. Add the celery and a pinch of salt; sauté for 1 minute. Add the carrot and a pinch of salt, and sauté for 1 minute more.
  2. Add the lentils, kombu (or bay leaf), and water. Bring to a boil, uncovered, over medium heat. Boil for 2 to 3 minutes. Add the corn to the soup. Cover; reduce the heat to low, and simmer until the vegetables are soft, about 40 minutes. Remove a small amount of liquid and stir it together with the miso until it is dissolved. Stir the miso mixture gently into the pot and simmer gently, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir in the parsley, basil, and rosemary; remove the kombu (or bay leaf) and serve hot.

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