265 Readers

“Sniffle” Soup

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1 min read
Summary

I developed this recipe over a decade ago, and to this day it is still a favorite with readers and my own family. Even if you don’t have the sniffles, this soup is altogether comforting and delicious.

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 2 tbsp water (for saute)
 1 ½ cups onion (diced)
 1 cup carrot (diced)
 1 celery stalk (organic, diced)
 3 garlic cloves (large, minced)
 1 tsp paprika
 1 tsp curry powder (mild)
 ½ tsp sea salt
 ¼ tsp dried thyme
 black pepper (freshly ground, to taste)
 2 cups dried red lentils (rinsed and drained)
 3 ½ cups water (or more if desired)
 3 cups vegetable stock
 2 tsp rosemary (fresh and chopped — see note)
 1 ½ tbsp apple cider vinegar (or lemon juice)

Directions

1

In a large pot over medium heat, add the 2 tbsp water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine.

2

Cook for 7-8 minutes, stirring occasionally and adding more water if needed if vegetables are sticking.

3

Add the rinsed and drained lentils, 3 cups of the water, and stock and stir to combine.

4

Increase heat to bring mixture to a boil.

5

Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes.

6

Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened.

7

Stir in vinegar, and add more water to thin the soup if desired.

8

Taste and season with extra salt/pepper to taste.

9

Serve.

Chef's Notes

Rosemary
Fresh rosemary is quite exquisite in this soup, but if you don’t have it, you can use dried. However, if you’re using dried, add it at the beginning of the cooking process, along with the other dried spices, and use less, 1/2-1 teaspoon.

Serving Suggestion
This soup is best enjoyed straight up with crusty whole-grain bread for dunking!

Make ahead
If you like, make the soup a couple of days in advance, allow to cool slightly in the pot, and then transfer to an airtight container and refrigerate. Reheat on the stovetop when ready to serve.

Leftovers
If you have any leftovers, refrigerate or freeze in an airtight container. The flavor of the soup gets better when reheated!

Recipe from Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC).

Ingredients

 2 tbsp water (for saute)
 1 ½ cups onion (diced)
 1 cup carrot (diced)
 1 celery stalk (organic, diced)
 3 garlic cloves (large, minced)
 1 tsp paprika
 1 tsp curry powder (mild)
 ½ tsp sea salt
 ¼ tsp dried thyme
 black pepper (freshly ground, to taste)
 2 cups dried red lentils (rinsed and drained)
 3 ½ cups water (or more if desired)
 3 cups vegetable stock
 2 tsp rosemary (fresh and chopped — see note)
 1 ½ tbsp apple cider vinegar (or lemon juice)

Directions

1

In a large pot over medium heat, add the 2 tbsp water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine.

2

Cook for 7-8 minutes, stirring occasionally and adding more water if needed if vegetables are sticking.

3

Add the rinsed and drained lentils, 3 cups of the water, and stock and stir to combine.

4

Increase heat to bring mixture to a boil.

5

Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes.

6

Add rosemary and simmer for another 8-10 minutes or more, until lentils are completely softened.

7

Stir in vinegar, and add more water to thin the soup if desired.

8

Taste and season with extra salt/pepper to taste.

9

Serve.

“Sniffle” Soup