Make Ahead

10-12-12-12 (Sprouted) Lentil Soup

March 17, 2010
Author Notes

i kept buying lentil soup from delis for lunch. one day i thought, i can do better. so bought a whole 6-bag box of truRoots Sprouted Green Lentils from amazon. i altered a recipe i found on epicurious to suit these lentils and the amount in one bag; i also liked the rich, flavorful result of using chicken stock and tomato paste—rather than chopped canned tomatoes (it's winter, so fresh tomatoes are not in season). i'm sure regular (unsprouted) lentils will be just fine. the numbers refers to the weight (in ounces) of some of the key ingredients. - avantgurlnyc —avantgurlnyc

Test Kitchen Notes

Sometimes it's the simple things. I had thoughts of doctoring this recipe up after I tested it, but it just didn't need it. All the simple flavors shine through. I used a lot of ground black pepper. The tomato paste is a nice touch, adding a tang of acidity -- it's nice not to have chunks sometimes. We all loved the looseness of the soup. I made half a batch with regular lentils and half with ones I sprouted myself (soak in water for 6 hours, drain, wrap in cheesecloth or cotton and let sit 12-18 hrs, rinsing cloth twice a day.) I'm not sure I could tell the difference, perhaps the sprouted ones were a little more toothsome. The soup disappeared fast and I will make it again. - nutcakes —nutcakes

  • Serves a lot (about 4 qts)
Ingredients
  • 10 ounces sprouted green lentils (or regular dried green lentils)
  • 2 quarts chicken stock or vegetable broth (for you vegetarians)
  • 12 ounces carrots, diced (about 2 medium-sized ones)
  • 12 ounces celery, diced (about 5 stalks)
  • 12 ounces onions, diced (about 2 medium)
  • 5 cloves garlic, smashed and minced
  • 1 can tomato paste (unsalted)
  • 1/4 cup oil of your choice
  • sea salt and fresh ground pepper
In This Recipe
Directions
  1. In an 8-quart pot, bring 1 quart of stock/broth to boil. Add lentils and boil for 5 minutes. Bring to simmer for 10 minutes (prepare the vegetables).
  2. Heat up a large, heavy skillet on medium-high heat. Add oil. About half a minute later, add all the chopped vegetables and garlic. Saute for about 15 minutes, until onions are lightly browned. (Liquid will start collecting in the bottom of the pan. Don't let this evaporate!)
  3. Add the second quart of stock to the lentils and return to a simmer. Add the sauteed vegetables, its liquid and the tomato paste. Simmer for about 40 minutes, or until lentils have a soft, palatable bite.
  4. Turn off heat from soup. Puree directly in pot with a stick blender, just enough to keep a little chunky consistency. Or let cool and blend about half in a blender and return to pot. You may want to add a cup or so of water if it's too thick. Add salt and pepper to taste.
  5. Save in individual portions and freeze for lunch.

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