Greetings and Welcome to Guavette,
Time for some Lentil Soup, a blanket, a cozy couch, and the sense of starting new. Guess what time of year it is? Yes! ALMOST FALL! I’m super excited because Fall is my favorite season. Even though, I live in Miami, FL and don’t get to fully experience the glory of Fall, I still try to make it as enjoyable and FALL-like as I possibly can. This is why I decided to create this healthy yet hearty version of Lentil soup. There’s something about a bowl of flavorful, warm, and delicious soup that just sets you in the mood, warms your tummy, and your soul!
I hope this lentil soup also brings a sense of Fall to you as well. If you’re blessed enough to live in a season-friendly area of the world, I’m sure that you will be creating this lentil soup quite frequently, since it is absolutely delicious! And with that said, Happy FALL! May you enjoy all of the beauty and wonder of Autumn! Stay tuned to my Fall series with Fall recipes, Fall Vibes Playlist, and much more!
- 1/2 bulb sweet yellow onion large
- 2 tbsp minced garlic purchased pre-minced
- 1 tbsp himalayan salt
- 1 tbsp paprika
- 1/2 tsp cumin
- 2 whole bay leaves
- 3 springs thyme fresh/clamshell
- 1 lb green lentils organic
- 23 cut baby carrots cut each baby carrot into 3 pieces
- 1 large red pepper 1/2 cut in small pcs/ 1/2 in 1 inch pieces
- 4 cups sweet potato purchased cubed
- 3/4 can tomato paste organic
- 32 oz chicken stock organic
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 cups water
- 2 tbsp olive oil extra virgin
Chop onions small
Cut baby carrots into 3
Cut red pepper in half. chop half of the red pepper into small pieces. Chop the other half of the red pepper into 1 inch pieces.
Set a sauté pan on the stove at medium-high heat. Place 1 tbsp of EVOO into the sauté pan. Once the pan is hot, throw in the cut onion, minced garlic and 1/2 of the red peppers (the ones that were chopped small). Let them cook until they are tender.
Take the ingredients cooked and remove them from the pan. Turn the heat off from the pan.
Wash the lentils and sort through them to rid them of debris.
Add the extra 1 tbsp of EVOO, cut baby carrots, cubed sweet potatoes, chicken stock into the large pot on low heat for 25min.
Throw the following into the pot: 1 tbsp EVOO, green lentils, tomato paste, onion powder, garlic powder, cumin, bay leaves, thyme, Himalayan salt, 1/2 of the red pepper that stayed in 1 inch pieces, add the tender red pepper/onions/minced garlic, and paprika.
Once all of the ingredients have been placed inside the large pot, stir the ingredients to ensure that all of the condiments are evenly spread throughout the pot.
Place 3 cups of water in the pot.
This soup is very hearty and thick. If you'd like it more watery, feel free to add a little more water. I enjoy this soup nice and hearty.
Place the large pot's lid on top without tightening it.
Place heat on Medium-High heat for 45mins and let it simmer. Stir at 15min for 1 minute, and then just let it cook.
Note: If you like the sweet potatoes and carrots to be whole, then try not to stir too hard or they will dissolve. Now, if you'd like to conceal them from let's say a child that doesn't eat them unless they are hidden then, stir away!
Once the time is up, make sure that you check the taste because what cook doesn't try their food before serving it?
Once you try it, you'll know it's good to go, This soup is hearty, delicious, and I'm SURE that you will love it!
Enjoy, Bon Appétit, Buen Provecho!
- Pot (7.4 quart)- Make sure that it is large enough to hold all of the ingredients.
- Chopping knife
- Cutting Board
- Sauté pan
- Spoon (for tastings of course)