| Prep: 20 mins | Cook: 45 mins – 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 8g | 1g | 50g |
| sugars | fibre | protein | salt |
| 15g | 11g | 13g | 2g |
As I stand over the stove, stirring a pot of my Spikenard Infused Lentil Soup, the aroma takes me back to Montana’s riverside forests, where the rich scent of the woods hangs heavy in the air. This soup, infused with spikenard, a root found in the mountain ranges I grew up exploring, captures the essence of my Montana roots while introducing new flavors to the palate.
A Medley of Nutritious Ingredients
This hearty spoonful is not only delicious, but it’s also packed with nutrient-rich ingredients such as lentils, apples, and berries that offer a range of health benefits. Lentils are a great source of protein and dietary fiber, excellent for promoting heart health and controlling blood sugar levels. Meanwhile, the fresh fruits lend a bright burst of flavor and an array of essential vitamins and antioxidants, piquing a sense of novelty in this comforting classic.
Spikenard: The Star Ingredient
The unique twist in my Spikenard Infused Lentil Soup is the spikenard. This underappreciated root gives the soup its signature aromatic scent and a mild, earthy flavor. Native American tribes have used spikenard for generations, for its reputed health benefits, thanks to its anti-inflammatory and antimicrobial properties. Infusing it into this soup ensures that every spoonful is layered with these potential benefits.
While this Spikenard Infused Lentil Soup is a meal unto itself, it pairs wonderfully with a robust bison burger or a succulent venison steak, creating a symphony of sensational flavors. Venison steaks with a cabernet sauce are an option worthy of a try. To finish off on a sweet note, a slice of huckleberry pie highlights the fruity tones in the soup.
Full of unique flavors, health benefits, and rich heritage, this Spikenard Infused Lentil Soup is not just a recipe for me, but a bowl full of memories. Its richness reaches far beyond its taste, taking one on a serendipitous journey between comfort and tantalizing novelty.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon spikenard, infused
- 1 cup lentils, uncooked
- 8 cups vegetable broth
- 2 bay leaves
- 1/4 teaspoon black pepper
- 1 apple, chopped
- 1 banana, sliced
- Juice of 1 orange
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Method
Step One
Begin by heating the 2 tablespoons of olive oil in a large soup pot over medium heat. Once the oil is hot, add in the 1 large chopped onion and 2 cloves of minced garlic. Sauté these until the onion becomes translucent.
Step Two
Next, add the 2 chopped carrots and 2 chopped celery stalks into the pot. Continue to cook these until they become tender. During this step, also add the 1 teaspoon of infused spikenard.
Step Three
After the vegetables have cooked, stir in the 1 cup of uncooked lentils. Ensure all of the lentils are coated in the oils and spices before adding in the 8 cups of vegetable broth.
Step Four
To the soup, add the 2 bay leaves and 1/4 teaspoon of black pepper. Let the soup simmer over low heat for about 30 minutes, or until the lentils are fully cooked.
Step Five
While the soup is simmering, prepare your fruit. Chop the apple and slice the banana. Set these aside for later.
Step Six
After the lentils are cooked, remove the bay leaves from the soup. Then, stir in the prepared apple, banana, the juice of 1 orange, 1/2 cup of fresh raspberries, and 1/2 cup of fresh blueberries.
Step Seven
Let the soup simmer for an additional 10 minutes, allowing all of the flavors to blend together. After this, your Spikenard Infused Lentil Soup is ready to be enjoyed!
