If you have been reading this blog for a while or watching me on social media, you’ll know that I am on a never-ending quest to find food I can make for lunches to take to work. I want something nourishing which I can put in a thermos (well, if it’s hot or cold), and will keep me filled and going for the rest of the day. This is actually not as easy as it sounds. I’m not one for making extra food at dinner for leftovers (from my younger days when I would overeat easily) and some of what I have for dinner does not loan itself easily to sitting in a thermos. I also hate using the microwave, so things I can heat on the stove at home are a big help.
This is why I like making up big batches of soup. A filling food, heats easily, keeps well in a thermos, and something I just love. Now that I am back to eating more grains and legumes, I am again looking at bean soups. They’re great for the bank account, and by using bone broth I can get a lot more minerals and other nutrients into my body in a very accessible form.
The recipe I used this last week is one I found in The Joy of Cooking with a little real food twist I put on it: using sprouted lentils instead of simply throwing in some dry lentils. If you’re wondering why I’d sprout the lentils, hit the link to find out why sprouting makes the lentils much more nutritious.
You can make this recipe with vegetable broth or water, but I would highly recommend the bone broth. It adds both flavor and a lot more of what your body needs.
This recipe made up a good six servings for my lunches.
Sprouted Lentil Soup
(original recipe from The Joy of Cooking, 1997 edition)
2 cups sprouted lentils. You can get this with sprouting between 1-1.5 cups of dry lentils.
Butter or olive oil
3 medium carrots, peeled and chopped
3 medium celery stalks, chopped
1 large onion, diced
3 cloves garlic, minced
(optional) 4 ounces sliced bacon*
8 cups bone broth (homemade is much cheaper and better–for this batch I used lamb broth), vegetable broth, or water
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
1.5 teaspoon balsamic vinegar
Large pot or dutch oven
Large (slotted) spoon
1. Heat fat in the pot
2. Cook carrots, celery, onion, and garlic until tender but not brown. (Tip: wait to throw in the garlic until the end, since it can burn easily.) If you’re including the bacon, add it here.
3. Stir in the broth/water, lentils, and thyme. Bring to a boil, then let simmer until the ingredients are tender.
4. Add in the salt, pepper, and balsamic vinegar.
5. Serve! or, if you’re me, take off the burner, let cool, and put in the fridge. Come morning, take about three ladles full out and heat up, then put in your thermos and head to work!
*I did this with my batch, and I honestly didn’t like it that much. The bacon, obviously, won’t be crisp.
I’m sharing this post at Weekend Gourmet, Monday Mania, Traditional Tuesdays, Real Food Wednesday, Frugal days, Sustainable ways, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, Sunday night soup, and Sunday School.