One-Pot Wonders

Lentil Spelt Soup

March 17, 2020
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  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

*pantry recipe*

This is one of my favourite soups to make! With just a few ingredients, this soup packs the goodness of lentils and whole grains with a slight spicy kick. Spelt is a wonderful grain to cook with, it’s really high in fibre, has a great chewy texture and holds up really well in soup. Typically when I cook it (1 cup spelt with 3 cups liquid for about 1 hour) I make more than I need and then freeze the cooked spelt in 1 cup batches so I have some ready to go for the next soup or meal I make (this idea works well for any whole grain). —Jane Klementti

What You'll Need
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable bouillon or stock
  • 1 can tomatoes, diced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • 1 pinch cayenne (or to taste)
  • 1 lemon, juice of
  • 1 cup cooked spelt (or grain of choice)
  1. Cook onion and garlic in ½ cup bouillon, until softened
  2. Add remaining bouillon, lentils, tomatoes and spices
  3. Add remaining bouillon, lentils, tomatoes and spices
  4. Remove ½ soup, puree with hand blender then add back into soup
  5. Stir in lemon juice and cooked spelt (grain)
  6. Garnish idea: serve with lemon wedge and dollop of yogurt with fresh herbs, suggest basil or cilantro
  7. NOTE - you can add additional vegetables or greens during cooking, just be sure to increase bouillon as needed.

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