How to Make Earthy Lentil Soup That Warms Your Soul
Let me tell ya about this bowl of pure comfort in my Earthy Lentil Soup. My Lentil Soup is like a warm hug from the South.
Simmered to perfection with a hearty, earthy flavor. That’ll have you coming back for seconds and thirds! This one-pot wonder isn’t just soul-soothing, it’s downright versatile. Perfect for vegans, vegetarians, and anyone who loves a good wholesome meal without a lot of fuss.
Ingredients You Will Need:
- dried green lentils
- dried fenugreek
- chopped chive onions
- poblano peppers, chopped
- onion powder
- salt
- white pepper
- minced garlic
- sautéed veggie base
- Badia Complete seasoning
- paprika
- water
This Earthy Lentil Soup is a flavor explosion.
The green lentils provide a rich, hearty base, while the dried fenugreek steals the show with its nutty, slightly sweet aroma. The chive onions and poblano peppers add a subtle kick and freshness that’s just irresistible.
Why This Earthy Lentil Soup Is Perfect for Meal Prep
And don’t even get me started on the Badia Complete seasoning and sautéed veggie base. It’s like my little secret handshake of Southern cooking.
This soup is more than just a meal. It’s an experience. It’s the kind of dish you can make on a lazy weekend. Let simmer all day while you’re tending to your garden or homestead chores.
And the best part? It’s nourishing, satisfying, and fits beautifully into vegan and vegetarian lifestyles without compromising on bold flavor.
Ladle it up in big bowls with a chunk of crusty cheese stuffed bread on the side. Or, if you’re feeling fancy, top it with a sprinkle of fresh parsley and a quick drizzle of olive oil. It freezes like a dream, so make extra and stash some away for a quick lazy day meal later.
My Earthy Lentil Soup is comfort food at its finest. Southern simplicity with a touch of modern flair. It’s hearty, wholesome, and oh-so-delicious. Give it a try and let me know how it warms your Southern soul!
Earthy Lentil Soup
Equipment
- 1 large stockpot or slow cooker
Ingredients
- 2 pounds dried green lentils
- 1 cup dried fenugreek
- 2 cups chopped chive onions
- 2 large poblano peppers, chopped
- 3 tablespoons onion powder
- 1 tablespoon salt
- 1 teaspoon white pepper
- 2 tablespoons minced garlic
- 1 tablespoon sautéed veggie base
- 2 tablespoons Badia Complete seasoning
- 1/2 tablespoon paprika
- 80 ounces water ( may need a little more during cooking )
Instructions
- Grab your biggest stockpot because this soup deserves center stage. Toss in all the ingredients—yes, every last one.
- Bring the mixture to a rolling boil. As the water starts to bubble, you’ll notice the fenugreek releasing its magical aroma. Trust me, your kitchen will smell heavenly.
- Once boiling, pop on a lid and reduce the heat to medium-low. Let it simmer gently for 10 to 12 hours. Yes, it’s a long cook, but that’s where the magic happens—every flavor marries together in harmony.
- Stir occasionally, just to check in on your masterpiece. The lentils will soften and the broth will thicken into pure gold.
