Autumn Harvest Lentil Soup
Gluten Free/Low Carb/Dairy Free
This soup screams fall! It’s so rich, and full of robust flavor.
Autumn Harvest Lentil Soup Recipe
I am new to lentils and have only been cooking with them this last year. My sister has told me how great they are, but the sound of the word Lentil.: Sounds weird, if you know what I mean. I am here to tell you, they aren’t weird, they are delicious and nutritious, so put them in your cooking regiment, you will be glad you did.
You would have a hard time trying to figure out all of the health benefits of this soup. Everything in it is damn good for your body. These lentils are orange and yellow and beautiful, but they grow many types of lentils, all they all have a bit different flavor, with many different colors. I like my soups just done, with a bit of crunch. I also like my lentils a bit, al dente, not cooked to mush.
Organic ingredients recommended, please.
- Whole Onion Chopped - One
- Bell Pepper, any color you have, chopped - One
- Carrots, chopped - Two
- Celery, chopped - One Cup
- Small Eggplant cut in small pieces, or two baby eggplants - One
- Red Potato chopped - One
- Fresh Herbs, chopped fine. I used fresh basil, fresh rosemary, fresh thyme, fresh parsley, two tablespoons of each
- Leaves of Swiss Chard, chopped - Four
- Organic Lentils of your chose - 2 Cups
- Free Range Chicken Breast chopped into small pieces - One
- Slices of Uncured Bacon chopped - Five
- White Wine - 1 Cup
- Large Can of Organic Diced Tomatoes
- Water - 6 Cups
- Cloves Garlic chopped - Four
- Pink Salt and Fresh Ground Pepper - One Teaspoon
In a large stock, pan add your chopped uncured bacon to a hot pan. Stir and cook until almost crisp. Add your cut up chicken and cook until you have beautiful brown pieces, and your bacon is crispy. Put in all of your chopped veggies, except your swiss chard and fresh parsley. Add garlic and herbs and saute for 10 minutes. Add your one cup of white wine and scrape all of the brown, flavor bits at the bottom of the pan. Add your lentils and water and simmer for 45 minutes, on medium low heat.
Taste as you cook and make sure your salt level is correct. You might want to add more fresh herbs if you feel the soup needs them. 45 minutes in, taste your lentils and see if there mostly tender. It might take up to 50 minutes for them to get soft enough, but leave them a bit firm.
Turn off your pot and add your swiss chard and fresh parsley. Put the lid on and let sit for 10 minutes or so. Serve in large bowls and enjoy!