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“Sniffle” Soup

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

 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)
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.

Nutrition Facts

6 servings

Serving size

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