Everyone should have lentils in their cupboard. They are one of the easiest foods to prepare and chalked full of minerals, b vitamins, protein and fiber! One cup provides over 15 grams of fiber and less than 250 calories. Lentils contain both soluble fiber good for lowering blood sugar and cholesterol as well as insoluble fiber for healthy elimination and GI integrity. All fiber feeds the good bacteria in the gut. Keeping the those little critters fed is a major cornerstone of a healthy immune system, and balanced microbiome. The following recipe can be changed to whatever flare you choose. You can use a healthy bone broth or a mineral rich vegetarian broth for the soup. Look for the vegetarian broth on the website for a good broth. I just make up a big batch and freeze it to throw in soups at a later date!
Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil.
Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.
Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a big side of hearty whole grain bread or cornbread.