French Lentil Soup Recipe
A bowl of Country Goodness!

Diksha eating french lentil soup
 

Serves: 4-5
All Year

Ingredients:
    1 cup French lentils sorted and rinsed
    4 cups water
    2 bay leaves
    3 tablespoons sunflower oil
    1 cup onion minced
    2 celery stalks cut diagonal, in thin 1/4 inch diagonal
    2 cups Russian kale leaves chopped (without stems)
    Stems of kale cut into thin diagonal strips (optional)
    2 cups savoy cabbage chopped
    A few pinches of Celtic salt
    2 tablespoons vegetable broth powder
    4 cups water
    2 cups yam cut into 1/2 inch cubes
    2 tablespoons Bragg's Liquid Aminos, or to taste
    1 teaspoon curry powder*

Instructions:

Bring to a boil in a pressure cooker 1 cup French lentils, 4 cups water and 2 bay leaves.
Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 5 minutes (or as needed, according to pressure cooker used).
Turn heat off. Let pressure cooker cool down until it is safe to open.

Put 3 tablespoons sunflower oil in a skillet on medium heat. Add 1 cup onion, 2 sliced celery stalks, kale stems (save leaves for later in recipe), 2 cups chopped savoy cabbage and a few pinches Celtic salt. Sautee until onions are translucent.

When pressure cooker is opened, add 2 tablespoons vegetable broth powder, the sauteed vegetables, 4 cups water, 2 cups cubed yam and 2 cups chopped Kale leaves.

Bring pressure cooker to a boil once again, securing lid. Lower heat and simmer for 3 minutes (or as needed, according to pressure cooker used).

Turn heat off. Let pressure cooker cool down until it is safe to open.

Add to soup, 2 tablespoons Bragg's, or to taste.

*Variation: Add 1 teaspoon of curry powder to the soup for more spicy flavor.


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