Lentil Vegetable Soup Recipe
A thick creamy lentil vegetable soup that can be served with breakfast, lunch, or dinner.
Recipe type: soup
Cuisine: American
  • ½ cup lentils, green, red, or black
  • 1 tablespoon whey, apple cider vinegar, or fresh lemon juice
  • 1 tablespoon ghee or butter
  • 1 tablespoon olive oil
  • 4 inches of carrot, chopped
  • 1-2 stalks celery, chopped
  • ½ leek, split lengthwise and sliced
  • ½ medium onion, chopped
  • ¼ teaspoon black peppercorns, crushed
  • ½ teaspoon thyme
  • 2½ cups water
  • Butter
  • Cheese
  1. Add 1 cup of water, whey, vinegar, or lemon juice, and lentils to the mason jar. Place lid on top and store at room temperature for 7 or more hours.
  2. Place ghee and olive oil in pot.
  3. Stir in carrot, celery, leek, and onion.
  4. Cover pot and simmer on low heat for 30 minutes.
  5. Put the strainer lid on the mason jar with lentils, Strain out the liquid. Add water and strain again.
  6. To the pot add 1½ cups water, lentils, pepper, and thyme.
  7. Bring to a boil and simmer for another 30 minutes.
  8. Remove from heat and let cool for 30 minutes.
  9. Blend with an immersion blender. Add more water as needed for desired thickness.
  10. Serve with butter and cheese,
Adapted from Nourishing Traditions by Sally Fallon.
Recipe by Bone Health at http://anitakmorgan.com/lentil-vegetable-soup-recipe/