Lentil mental vegetarian soup

Soup's on in my little kitchen. Looking in the pantry, I found perfect little lentils lingering in the back. Green & red ones begging to get eaten. Lentil soup is delicious when it has lots of good stuff that contributes to the depth of flavours- and this one delivers.
Green ceramic bowl on a matching plate. Lentil soup in the bowl with a metal spoon dipped into it.


2 tsp coconut oil (or reserved bacon fat)
1 onion chopped
2 tsp coarse sea salt
1 carrot chopped
3 stalks celery chopped
1 1/2 cups green lentils
1/2 cup red lentils
1 tsp dried parsley
1 tsp organic no salt seasoning (from Costco it's great stuff)
1 tsp lemon juice
1/2 tsp ground turmeric (because it's really healthy, so I add it to everything I can)
1 or 2 pieces kombu seaweed or similar
1X1L container of veggie stock
5 cups water (or more stock)

  1. Rinse lentils in a sieve. 
  2. In a large stock pot, add fat, onion, salt, carrot and celery. 
  3. Cook on medium-high for 5 minutes, stirring a little. 
  4. Add lentils and cook 5 more minutes, again stirring a little. 
  5. Add spices, stock, water and seaweed. Bring to a boil then turn to simmer for 1 hour. Remove kombu.
fresh carrots, celery and onion, dry lentils and container of vegetable stock
chopped carrots and celery on a bamboo cutting board and soup simmering in a large metal pot on the stove
Serve with fresh bread or add a little cooked quinoa to the bowl. That's what I usually do.
green ceramic bowl with lentil soup in it and sliced homemade bread on the side

More soups to try? Check out  Ginger quinoa split-pea,  split-pea bacon or spanish turkey meatball

What kinds of soups have been cooking lately?

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