Harvest gold lentils cook up beautifully into a warm, golden soup that is as nourishing as it looks. They hold their shape better than red lentils, giving this soup a heartier texture. Turmeric and cumin bring warmth, and a drizzle of good olive oil on top ties it all together.
Ingredients
- 1½ cups harvest gold lentils, rinsed
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp coriander
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Juice of 1 lemon
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic, cumin, turmeric, and coriander. Stir for 1 minute.
- Add the lentils, broth, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 25 to 30 minutes until the lentils are tender.
- Stir in the lemon juice and adjust seasoning. Serve with a generous drizzle of olive oil.
Notes
- These lentils hold their shape nicely, so this soup has more texture than a typical blended lentil soup.
- Swap the harvest gold lentils for French green lentils if you prefer an even firmer bite.
- This soup stores well in the fridge for up to 5 days and freezes for up to 3 months.
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