| Prep: 15 mins | Cook: 45 mins – 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 8g | 1.2g | 50g |
| sugars | fibre | protein | salt |
| 7g | 8g | 18g | 1.2g |
I’ve spent many a day in the past savoring the nalbinding, earthy flavors of my home state, Montana. Bison burgers were my staple, and the sweet tang of huckleberry pies was my escape. Against this backdrop of wild flavors, I stumbled upon the enchanting recipe of Lentil Soup with California Bay Laurel. This heartwarming dish instantly struck a chord with my desire for fresh, wholesome ingredients and my admiration for simplicity.
The story behind the bowl
This soup isn’t just another recipe in my book; it’s an embodiment of the diverse tapestry that is my culinary canvas. It resonates so strongly with my passion for exploring and celebrating flavors. It’s remarkably similar to a classic vegetable stew, yet it carries its distinct charm, amplified by the subtle yet robust bay laurel leaves. A bowl of this lentil soup is an invitation to new adventures – a sensory journey!
Health in a spoonful
What makes this Lentil Soup with California Bay Laurel truly delightful is how it marries taste with health. Lentils are a treasure trove of protein and dietary fiber, contributing to a balanced diet and a healthier heart. The California Bay Laurel, beyond adding a punch of unique flavor, also holds medicinal properties. This delicious soup can be a staple in any health-conscious kitchen.
When it comes to pairing this soup with other dishes, the world is your oyster. Light, grilled seafood can juxtapose the rich, hearty soup nicely, while a simple salad can complement the earthy flavors perfectly – making this soup ideal for a winter supper, or a light summer lunch.
Every spoonful of this elegant Lentil Soup with California Bay Laurel is an experience – one full of delicious surprise and wholesome goodness. It warms the heart, soothes the soul, and indeed becomes a vivid reminder of why I’ve always been in love with cooking.
What You’ll Need
- 1 cup of dried lentils
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 2 California Bay Laurel leaves
- 6 cups of vegetable broth
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of chopped fresh cilantro
- Salt and pepper to taste
- Juice of 1 lemon
Method
Step One
Place the 1 cup of dried lentils in a bowl and cover with water. Let them soak for at least 1 hour, then drain and set aside.
Step Two
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent – this should take around 5 minutes.
Step Three
Add the chopped carrots and celery to the pot, and continue to sauté for another 5 minutes, until the vegetables are softened.
Step Four
Mix in the ground cumin and coriander, and continue to cook for another couple of minutes, allowing the spices to toast and release their flavors.
Step Five
Next, add the drained lentils, the California Bay Laurel leaves, and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 to 40 minutes, until the lentils are tender.
Step Six
Stir in the can of diced tomatoes, the chopped cilantro, and salt and pepper to taste. Let the soup simmer for another 10 minutes.
Step Seven
Remove the soup from the heat and stir in the juice of one lemon. Taste and adjust the seasoning – add more salt, pepper, or lemon juice if needed. Serve hot. Enjoy your hearty Lentil Soup with California Bay Laurel!
