French Canadian Lentil Soup

IMG_1041

1 lb red lentils (uncooked)
6 tbsp EVOO
1-2 leeks, washed, drained, quartered and thinly sliced
1 medium-large yellow onion, small diced
4 bay leaves
3-4 large carrots, small diced
2-3 stalks of celery, small diced
4 tsp garlic powder
1 tsp dried oregano
1 tsp turmeric
1 tsp ground black pepper
1 cup white wine
1-2 tbsp nutritional yeast (optional)
1 tsp sea salt
5-6 cups filtered water

1. Heat up your EVOO over medium heat in a large soup pot. Saute the leek, onions and bay leaves for about 5 minutes or until translucent. Add the carrot and saute for another 3-5 minutes. Then add the celery and saute for another 3-5 minutes.

2. Turn the heat up to high and stir in the spices. Saute for about another minute.

3. Once hot enough, pour in the wine. It should sizzle when you add it in. Stir the concoction so as to get the brown little bits off the bottom of the pot.

4. Stir in the rinsed lentils, nutritional yeast (if using), and the water. Bring it to a boil, and then reduce to a simmer. Cook covered for about 20 minutes, or until the liquid is almost fully absorbed.

5. Remove the bay leaves. Taste and season with more salt and pepper if need be.

Voila! Enjoy on it’s own, or with some hot sauce – so good!

See the recipe: